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.
Tips for Success
- Toast the Pecans: Toasting the pecans enhances their nutty flavor. Spread them on a baking sheet and toast in the oven at 350°F (175°C) for 8–10 minutes, stirring halfway through.
- Drain the Pineapple Well: Excess moisture from the pineapple can make the cake dense, so be sure to drain it thoroughly. Reserve the juice for the glaze.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Why You’ll Love This Recipe
This Pineapple Pecan Cream Cheese Pound Cake is a show-stopping dessert that’s rich, moist, and bursting with flavor. The cream cheese adds a velvety texture, while the crushed pineapple brings a subtle sweetness and moisture. The toasted pecans provide a satisfying crunch, and the pineapple glaze ties everything together with a tangy, sweet finish. Whether you’re baking for a crowd or treating yourself, this cake is sure to impress.
Indulge in this tropical twist on a classic pound cake—it’s pure bliss in every bite!
