Pineapple Pecan Cream Cheese Pound Cake

This Pineapple Pecan Cream Cheese Pound Cake is a moist, rich, and utterly irresistible dessert. Sweet pineapple, crunchy pecans, and creamy cream cheese blend perfectly to create a tender pound cake that feels indulgent with every bite. Finished with a luscious glaze or enjoyed on its own, it’s the kind of cake you’ll want to bake for every special occasion or just because.

Why You’ll Love Pineapple Pecan Cream Cheese Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a family gathering, hosting a party, or simply treating yourself, this cake is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect as a dessert, snack, or even a sweet breakfast.
Budget-Friendly: Made with pantry staples and a few fresh ingredients.
Quick and Easy: Straightforward steps with a big flavor payoff.
Customizable: Swap pecans for walnuts or add shredded coconut for a tropical twist.
Crowd-Pleasing: Moist, flavorful, and beautiful it’s guaranteed to impress.

Ingredients

Ingredients in Pineapple Pecan Cream Cheese Pound Cake
Here’s the magic of this cake it’s loaded with flavor and texture. Let’s break it down:
Butter: Adds richness and helps create that signature pound cake crumb.
Cream Cheese: Makes the cake extra moist and slightly tangy.
Sugar: Balances the flavors and sweetens the batter perfectly.
Eggs: Provide structure and keep the cake light and tender.
All-Purpose Flour: The perfect base for a sturdy yet soft cake.
Baking Powder: Gives the cake a gentle lift.
Crushed Pineapple: Adds natural sweetness and moisture.
Pecans: Provide a satisfying crunch in every bite.
Vanilla Extract: Enhances the flavors of pineapple and pecan.
Powdered Sugar & Pineapple Juice (for the glaze): Sweet and tropical, it’s the perfect finish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat oven to 325°F (163°C) and grease a bundt or loaf pan generously.
Combine Ingredients: Cream butter, cream cheese, and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
Prepare Your Cooking Vessel: In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the wet mixture, alternating with the crushed pineapple and its juice.
Assemble the Dish: Fold in the chopped pecans and vanilla extract until evenly combined.
Cook to Perfection: Pour batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touches: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Whisk powdered sugar with pineapple juice to create a glaze and drizzle over the cooled cake.
Serve and Enjoy: Slice thick pieces and enjoy with coffee, tea, or on its own.

Nutrition Facts

Servings: 12 slices
Calories per serving: 380

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes

How to Serve Pineapple Pecan Cream Cheese Pound Cake

This cake is delicious as-is but also pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream for extra indulgence.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Toast the pecans before folding them into the batter for deeper flavor.
Drain the pineapple lightly but don’t press out all the juice—it keeps the cake moist.
Glaze the cake while it’s slightly warm so it soaks in.
Store leftovers tightly wrapped at room temperature for up to 3 days.
Freeze slices individually for easy grab-and-go treats.

FAQ’s

1. Can I use fresh pineapple?
   Yes, just chop it finely and drain excess juice.
2. Can I skip the glaze?
   Absolutely, the cake is delicious without it.
3. Can I use walnuts instead of pecans?
   Yes, any nut works here use your favorite.
4. Can I bake it in loaf pans?
   Yes, divide the batter into two loaf pans and reduce the baking time slightly.
5. Do I need to refrigerate the cake?
   Not unless it’s very warm in your kitchen; store in a cool, dry place.
6. Can I make it ahead of time?
   Yes, it tastes even better the next day as the flavors meld.
7. Can I add coconut?
   Absolutely, ½ cup of shredded coconut adds a tropical twist.
8. How do I know when it’s done?
   A toothpick inserted in the center should come out clean with no wet batter.
9. Can I use light cream cheese?
   Yes, but the texture may be slightly less rich.
10. Can I make it gluten-free?
    Use a good quality 1:1 gluten-free baking flour blend.

CONCLUSION

This Pineapple Pecan Cream Cheese Pound Cake is a moist, flavorful treat that’s as stunning as it is delicious. With its tropical pineapple notes, crunchy pecans, and creamy texture, it’s a dessert you’ll come back to time and time again.

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