Description
A rich and moist cream cheese pound cake loaded with crushed pineapple and crunchy pecans, topped with a sweet glaze. Perfect for holidays or any special occasion.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (240g) crushed pineapple, drained
- 1 cup (120g) chopped pecans
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp pineapple juice (for glaze)
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan.
- Cream together the butter, cream cheese, and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Fold in the crushed pineapple and chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together powdered sugar and pineapple juice to make the glaze, then drizzle over the cooled cake before serving.
Notes
- Ensure the crushed pineapple is well-drained to avoid excess moisture.
- Toasting the pecans enhances their flavor.
- This cake tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pineapple pecan cake, cream cheese pound cake, bundt cake, holiday cake