Ingredients
- 1½ cups (3 sticks) unsalted butter, room temperature
- 8 oz (1 package) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, well drained
- 1 cup chopped pecans (toasted, optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy, about 3–5 minutes.
- Gradually add the sugar and beat until light and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing just until incorporated.
- Fold in the crushed pineapple and chopped pecans.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 80–90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
This cake is moist, rich, and loaded with tropical flavor and a nutty crunch — perfect for holidays or any special occasion!
Let me know if you’d like a glaze version too.