This recipe outlines how to create a “Pineapple Pecan Cream Cheese Pound Cake,” a rich, moist, and flavorful pound cake infused with the tropical sweetness of crushed pineapple and the buttery crunch of pecans, all balanced by the subtle tang of cream cheese within the batter. It is generously topped with a luscious, glossy caramel glaze and additional toasted pecans, creating a visually appealing and decadent dessert. The image shows a beautifully baked round cake, with a slice removed to reveal its moist interior dotted with pineapple and pecan pieces, and a rich caramel glaze dripping down its sides onto the white cake stand. This cake is perfect for celebrations, potlucks, or as a luxurious treat.
Ingredients:
For the Pineapple Pecan Cream Cheese Pound Cake:
- 1 ½ cups (3 sticks or 340g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, well-drained (ensure all excess liquid is pressed out)
- 1 cup (115g) chopped pecans, lightly toasted (plus more for garnish)
For the Caramel Glaze:
- ½ cup (1 stick or 113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- ¼ cup (60ml) milk (whole milk recommended)
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- 10-12 cup Bundt pan or a 10-inch round tube pan (as seen in image)
- Large mixing bowls (2)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatulas
- Pastry brush (for greasing pan)
- Wire cooling rack
- Medium saucepan (for caramel glaze)
Instructions:
Part 1: Prepare and Bake the Pineapple Pecan Cream Cheese Pound Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan or a 10-inch round tube pan. Ensure all crevices are thoroughly coated to prevent sticking. A non-stick baking spray with flour is highly recommended.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and softened cream cheese together on medium-high speed until well combined. Gradually add the granulated sugar, beating until the mixture is light, fluffy, and pale in color, about 5-7 minutes. This extended creaming incorporates air, which is crucial for the pound cake’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter, as overmixing can lead to a tough cake.
- Fold in Pineapple and Pecans: Gently fold in the well-drained crushed pineapple and 1 cup of chopped, toasted pecans using a rubber spatula until evenly distributed throughout the batter.
- Pour into Pan: Pour the cake batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake: Bake for 70-90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Cool in Pan: Let the cake cool in the pan on a wire cooling rack for 15-20 minutes.
- Invert onto Rack: After partial cooling, carefully invert the cake onto the wire cooling rack to cool completely. Ensure the cake is fully cooled before glazing to prevent the glaze from being absorbed into the cake.
Part 2: Prepare the Homemade Caramel Glaze
- Melt Butter and Brown Sugar: In a medium saucepan, melt the unsalted butter over medium heat. Add the packed light brown sugar and cook, stirring constantly, until the sugar has dissolved and the mixture is smooth, about 2-3 minutes.
- Add Milk and Simmer: Gradually whisk in the milk. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 1-2 minutes, stirring occasionally, until the glaze thickens slightly to a pourable but not watery consistency.
- Remove from Heat: Remove the saucepan from the heat. Stir in the vanilla extract and pinch of salt. Let the caramel glaze cool for about 5-10 minutes, stirring occasionally, until it has thickened slightly and is warm (not hot), ready for drizzling.
Part 3: Glaze and Garnish
- Glaze Cake: Once the pound cake is completely cool, place the wire cooling rack over a piece of parchment paper or a plate to catch any drips. Slowly pour the warm caramel glaze evenly over the top of the cake, allowing it to drizzle down the sides and pool slightly at the base, as shown in the image. You can use a spoon to guide some of the drips for an artistic effect.
- Garnish: Immediately sprinkle additional toasted chopped pecans over the wet glaze on top of the cake.
- Set Glaze: Let the glaze set for about 15-30 minutes before slicing and serving.
- Slice and Serve: Slice the Pineapple Pecan Cream Cheese Pound Cake into desired portions. Serve at room temperature.
Tips for Success:
- Room Temperature Ingredients: All cold ingredients (butter, cream cheese, eggs) should be at room temperature for optimal emulsification and a smooth batter, leading to a perfectly textured cake.
- Drain Pineapple Thoroughly: This is crucial! Excess moisture from the pineapple can make the cake soggy. Press out as much liquid as possible.
- Toast Pecans: Toasting pecans brings out their nutty flavor, which complements the pineapple and caramel beautifully. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring once, until fragrant. Let them cool before chopping and adding to the batter.
- Do Not Overmix: Once the flour is added, mix the batter only until just combined. Overmixing develops gluten, which can result in a tough, dry cake.
- Proper Pan Preparation: Greasing and flouring the Bundt or tube pan meticulously is paramount for clean release, especially with a cake that has fruit and nuts.
- Cool Completely Before Glazing: This step cannot be stressed enough. Glazing a warm cake will cause the glaze to melt into the cake rather than forming a distinct, beautiful layer on top.
- Caramel Consistency: The caramel glaze should be warm and pourable but not thin. If it becomes too thick, gently warm it over very low heat, stirring constantly. If it’s too thin, simmer it for a minute or two longer to reduce slightly.
- Variations:
- Coconut Addition: For an extra tropical twist, fold in ½ cup of shredded coconut with the pineapple and pecans.
- Rum Glaze: Replace some of the milk in the caramel glaze with a tablespoon or two of dark rum for a boozy kick.
- Cream Cheese Frosting: Instead of caramel glaze, a classic cream cheese frosting (like on the spice bar cake) could be used, or a pineapple-cream cheese frosting.
- Storage: Store the Pineapple Pecan Cream Cheese Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Due to the cream cheese and fresh fruit, refrigeration is recommended in warmer climates.
- Freezing: This cake freezes well! Once completely cooled and glazed, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Related Desserts: This cake is a delicious variation on the traditional pound cake, similar in its rich and dense crumb to the Caramel Cream Cheese Pound Cake or the Zesty Orange Pound Cake. It shares the addition of fruit with the Classic Blueberry Bundt Cake, Apple Cake, Cranberry Cake, and the Peach Cobbler Pound Cake. The use of pineapple also brings to mind Pineapple Upside Down Cake or Pineapple Upside Down Cupcakes, though the preparation and final product are different. It’s a more substantial dessert than a light chiffon cake.