Here’s a rich, moist Pineapple Pecan Cream Cheese Pound Cake—sweet, slightly tangy, and perfect for tea time or dessert.
🍍 Pineapple Pecan Cream Cheese Pound Cake
🧾 Ingredients
For the cake:
- 1 cup (225g) butter, softened
- 1 pack (225g) cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple (well drained)
- 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 loaf or bundt pan
2. Cream base
- Beat butter + 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. Dry ingredients
- In another bowl, mix flour, baking powder, salt
- Gradually add to batter
5. Flavor & texture
- Mix in vanilla
- Fold in drained pineapple and pecans
6. Bake
- Pour into pan
- Bake for 60–75 minutes
- Toothpick should come out clean
7. Cool & glaze
- Let cake cool completely
- Drizzle glaze on top if desired
💡 Tips for best results
- Drain pineapple well or cake gets soggy
- Don’t overmix once flour is added
- Toast pecans lightly for better flavor
- Use room temperature ingredients
😋 What it tastes like
- Soft, dense pound cake texture
- Sweet + slightly tangy from pineapple
- Buttery richness with crunchy pecans
If you want, I can give you a simpler version without cream cheese or a budget-friendly version using local ingredients in Pakistan.
