Here’s a rich, moist, and slightly tropical Pineapple Pecan Cream Cheese Pound Cake—perfect for dessert or tea time 🍍🍰
🍍 Pineapple Pecan Cream Cheese Pound Cake
🧾 Ingredients
For the cake:
- 1 cup (225 g) butter, softened
- 1 package (225 g) cream cheese, softened
- 2½ cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained well)
- 1 cup chopped pecans
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla
🔪 Instructions
1. Prep
- Preheat oven to 160°C (325°F)
- Grease and flour a bundt or loaf pan
2. Cream butter & cheese
- Beat butter and cream cheese until smooth
- Add sugar and beat until light and fluffy
3. Add eggs
- Add eggs one at a time, mixing well after each
4. Mix dry ingredients
- In a separate bowl, combine flour, baking powder, and salt
5. Combine
- Gradually add dry ingredients to the batter
- Mix in vanilla
6. Fold in extras
- Gently fold in:
- Well-drained crushed pineapple
- Chopped pecans
7. Bake
- Pour batter into pan
- Bake for 70–90 minutes
- Check with a toothpick (should come out clean)
8. Cool
- Let cool in pan for 10–15 minutes
- Remove and cool completely
9. Add glaze (optional)
- Mix glaze ingredients until smooth
- Drizzle over cooled cake
🍽️ Tips
- Drain pineapple very well to avoid a soggy cake
- Toast pecans for deeper flavor
- Don’t overmix after adding flour
This cake turns out buttery, slightly tangy from cream cheese, and juicy from pineapple with a nice crunch from pecans 😋
If you want, I can give you a lighter version or a no-oven (pressure cooker) method.
