Pineapple Pecan Cream Cheese Pound Cake
This Pineapple Pecan Cream Cheese Pound Cake is moist, buttery, and full of tropical flavor with a perfect sweet glaze and nutty crunch. A family favorite for any occasion!
Equipment
- Bundt Pan
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Rubber Spatula
- Wire Cooling Rack
Ingredients
For the Pound Cake
- 1.5 cups Unsalted Butter 3 sticks, softened
- 8 oz Cream Cheese softened
- 3 cups Granulated Sugar
- 6 large Eggs
- 3 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract optional but recommended
- 1 cup Crushed Pineapple well-drained
- 1.5 cups Chopped Pecans untoasted
For the Glaze
- 2 cups Powdered Sugar
- 3 tablespoons Pineapple Juice fresh or from the can
- 0.5 teaspoon Vanilla Extract
- 0.5 cup Chopped Pecans for garnish
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
- In a large bowl, cream the softened butter and cream cheese together until smooth and fluffy using a mixer.
- Gradually add sugar and continue beating until the mixture becomes light and airy.
- Add eggs one at a time, beating well after each addition to fully incorporate.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in the vanilla extract, almond extract (if using), crushed pineapple, and chopped pecans.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted comes out clean. Begin checking around the 1-hour mark.
- Cool the cake in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
- To make the glaze, whisk powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Drizzle the glaze over the cooled cake and sprinkle with chopped pecans. Let the glaze set before serving.