Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained well
- 1 cup chopped pecans
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Cream butter and cream cheese together in a large bowl using an electric mixer until smooth and fluffy.
- Add sugar gradually, beating well after each addition, until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture, mixing just until combined.
- Fold in the crushed pineapple (make sure it’s well-drained) and chopped pecans until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. If the cake is browning too quickly, tent it loosely with foil.
- Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Would you like a glaze recipe for it too? 🍍✨