Oh yes — that’s a Southern-inspired showstopper! 🍍🌰🍰
This Pineapple Pecan Cream Cheese Pound Cake is rich, moist, and tender thanks to the cream cheese, with a sweet tang from crushed pineapple and a delightful crunch from toasted pecans. Perfect for coffee time, dessert, or even a special brunch.
Here’s a detailed recipe:
🍰 Pineapple Pecan Cream Cheese Pound Cake
Ingredients
Serves 10–12
- 1 cup (226 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 (8 oz / 227 g) can crushed pineapple, drained
- 1 cup (120 g) chopped pecans, toasted
Optional glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tsp pineapple juice or milk
Instructions
1. Prep
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan (or a loaf pan).
- Toast pecans lightly in a dry skillet for 5 minutes to enhance flavor.
2. Cream butter and cream cheese
- In a large bowl, beat butter and cream cheese together until smooth and creamy.
- Gradually add sugar, beating until light and fluffy (about 3–5 minutes).
3. Add eggs and vanilla
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
4. Combine dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
5. Fold in flour, pineapple, and pecans
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in crushed pineapple and toasted pecans gently.
6. Bake
- Pour batter into prepared pan and smooth the top.
- Bake 75–85 minutes (for bundt) or 60–70 minutes (for loaf), until a toothpick inserted comes out clean.
- If the top browns too quickly, loosely cover with foil halfway through baking.
7. Cool and glaze
- Let cake cool in the pan 15 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Mix powdered sugar with pineapple juice or milk, drizzle over cooled cake.
💡 Tips
- Make sure butter, cream cheese, and eggs are room temperature for a smooth, creamy batter.
- Toasting the pecans enhances flavor and crunch.
- This cake keeps very well — store covered at room temperature up to 3 days or refrigerate up to a week.
If you want, I can also give you a slow cooker version of this pineapple pecan cream cheese pound cake — it comes out incredibly moist and keeps warm for hours without drying. Do you want that version?
