Pineapple Pecan Cream Cheese Pound Cake
This moist, tender, and flavor-packed Pineapple Pecan Cream Cheese Pound Cake combines timeless comfort with a burst of tropical sunshine and nutty goodness, making it an easy-to-make, crowd-pleasing dessert that's destined to become a staple.
Equipment
- Bundt or tube pan
- Large mixing bowl
- Mixer
- Medium-sized bowl
- Wire rack
- Small bowl
Ingredients
For the Pound Cake
- 1.5 cups unsalted butter 3 sticks, softened
- 1 package cream cheese 8-ounce, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- 1 cup crushed pineapple well-drained
- 1.5 cups chopped pecans
For the Glaze
- 2 cups powdered sugar
- 3 tbsp pineapple juice
- 0.5 tsp vanilla extract
- 0.5 cup chopped pecans for garnish
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Generously grease and flour your favorite bundt or tube pan.
- Step 2: In a large mixing bowl, combine your softened butter and cream cheese. Beat them together until they are wonderfully smooth and creamy.
- Step 3: Gradually add the granulated sugar to your butter and cream cheese mixture. Keep beating for a good 3-5 minutes until the mixture is light, fluffy, and looks almost angelic.
- Step 4: Add your eggs one at a time, making sure to mix thoroughly after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Step 5: In a separate, medium-sized bowl, whisk together your flour, baking powder, and salt. Give it a good whisk to distribute everything evenly.
- Step 6: Gradually add these dry ingredients to your wet butter mixture, mixing on low speed until they are just incorporated. Be careful not to overmix.
- Step 7: Stir in your vanilla extract, and if you’re using it, the almond extract. Then, gently fold in your well-drained crushed pineapple and chopped pecans until everything is just combined.
- Step 8: Pour the glorious batter evenly into your prepared pan. Give the pan a gentle tap on the counter a couple of times to release any air bubbles.
- Step 9: Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 1 hour 15-minute mark.
- Step 10: Let your cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Step 11: For the Glaze: Once your cake is completely cool, grab a small bowl. Whisk together the powdered sugar, pineapple juice, and vanilla extract until you have a smooth, pourable glaze.
- Step 12: Drizzle that luscious glaze all over your cooled cake.
- Step 13: Garnish with additional chopped pecans. Serve immediately.
Notes
Substitutions & Additions: You can swap pecans for walnuts or macadamia nuts. For a different fruit twist, try well-drained crushed peaches or a mix of pineapple and coconut flakes. Add a teaspoon of fresh orange or lemon zest to the batter for a brighter flavor. A pinch of nutmeg or cardamom can add a warm note. Instead of the pineapple glaze, consider a simple cream cheese frosting for an extra decadent touch.
Tips for Success: Ensure all your ingredients (butter, cream cheese, eggs) are at room temperature for a smooth, lump-free batter and tender cake. Thoroughly drain the crushed pineapple to prevent a dense or gummy cake. Avoid overmixing the batter once dry ingredients are added, as this can lead to a tough cake. Generously grease and flour your pan for a clean release. Always cool the cake completely before applying the glaze to prevent it from melting.
Storage: Covered tightly, this cake will stay fresh at room temperature for up to 2-3 days. For longer storage, keep it in an airtight container in the fridge for up to a week; let it come to room temperature before serving. This pound cake also freezes beautifully for up to 3 months; wrap individual slices or the whole cooled cake tightly in plastic wrap, then again in aluminum foil. Thaw in the refrigerator overnight or at room temperature.
FAQs: Use well-drained canned pineapple over fresh, as canned pineapple's enzymes won't interfere with the dairy. A small crack on top is common and usually due to a slightly high oven temperature, which the glaze will hide. This recipe can be adapted for cupcakes (bake 20-25 mins) or a 9x13 inch sheet cake (bake 45-60 mins); adjust baking times accordingly.