Pineapple Pecan Cream Cheese Pound Cake

Ingredients

For the cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 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 (toasted for extra flavor)

For the glaze (optional):

• 1 cup powdered sugar
• 2–3 Tbsp pineapple juice (or milk)
• ½ tsp vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large bowl, cream the butter and cream cheese together until smooth. Add sugar and beat until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the crushed pineapple and chopped pecans by hand.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
8. If desired, whisk together glaze ingredients and drizzle over the cooled cake.

Would you like a version of this recipe with a tropical coconut twist?