Pineapple Pecan Cream Cheese Pound Cake
Prep Time
20 minutes
Bake Time
75–85 minutes
Servings
10–12 slices
Ingredients
Cake Batter
1½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 tsp vanilla extract
Add-Ins
1 cup crushed pineapple, well drained
1 cup pecans, chopped
Optional Glaze
1 cup powdered sugar
2–3 tbsp pineapple juice or milk
½ tsp vanilla extract
Instructions
Preheat Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
Cream Butter & Cream Cheese
Beat butter and cream cheese until smooth and fluffy (3–4 minutes).
Add Sugar
Gradually add sugar and beat until light and creamy.
Add Eggs
Add eggs one at a time, beating well after each.
Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Combine
Slowly add dry ingredients to batter. Mix on low speed.
Add Flavor
Mix in vanilla extract.
Fold In Pineapple & Pecans
Gently fold in crushed pineapple and chopped pecans.
Bake
Pour batter into pan. Bake 75–85 minutes, or until a toothpick comes out clean.
Cool
Let cake cool in pan for 15 minutes, then transfer to a wire rack.
Optional Glaze
Whisk powdered sugar, pineapple juice (or milk), and vanilla.
Drizzle over cooled cake.
