Pineapple Pecan Cream Cheese Pound Cake

This Pineapple Pecan Cream Cheese Pound Cake is a decadent and moist dessert that combines the richness of cream cheese with the tropical sweetness of crushed pineapple and the crunch of toasted pecans. Topped with a tangy pineapple glaze, this cake is perfect for holidays, potlucks, or any special occasion. It’s a delightful twist on the classic pound cake that’s sure to become a family favorite.

Ingredients:

For the Pound Cake:

• 1 ½ cups (3 sticks) unsalted butter , softened
• 1 (8-ounce) package cream cheese , softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional, for added depth of flavor)
• 1 cup crushed pineapple , well-drained (reserve 3 tablespoons of juice for the glaze)
• 1 ½ cups chopped pecans (toasted for extra flavor, optional)

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons pineapple juice (reserved from the crushed pineapple)
• ½ teaspoon vanilla extract
• ½ cup chopped pecans (for garnish)

Instructions:

1. Preheat the Oven

Preheat your oven to 325°F (165°C) . Grease and flour a 10-inch Bundt pan or coat it with nonstick baking spray to prevent sticking.

2. Cream the Butter and Cream Cheese

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until light and fluffy, about 2–3 minutes.

Gradually add the granulated sugar and continue beating for another 3–4 minutes, until the mixture is pale and creamy.

3. Add Eggs and Extracts

Beat in the eggs , one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the vanilla extract and almond extract (if using).

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour , baking powder , and salt .

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in Pineapple and Pecans

Gently fold in the well-drained crushed pineapple and chopped pecans using a spatula. Mix until evenly distributed throughout the batter.

6. Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

7. Make the Glaze

In a medium bowl, whisk together the powdered sugar , pineapple juice , and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar for thickness or more pineapple juice for thinness.

8. Glaze and Garnish the Cake

Once the cake has cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides.

Sprinkle the ½ cup chopped pecans over the glazed cake for a decorative and crunchy finish.

9. Serve and Enjoy

Slice and serve this delicious cake as-is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.