Pineapple Pecan Cream Cheese Pound Cake

This classic Southern-style pound cake is moist and dense, featuring the tangy richness of cream cheese, the tropical sweetness of pineapple, and the buttery crunch of pecans. Finished with a thick cream cheese glaze, this cake is perfect for holidays, gatherings, or any special occasion.

📝 Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• 1 cup crushed pineapple, well-drained (canned or fresh)

• 1 cup chopped pecans, divided (half for the batter, half for topping)

For the Cream Cheese Glaze (Optional, but highly recommended):

• 4 oz cream cheese, softened

• 1/4 cup (4 tablespoons) unsalted butter, melted

• 2 cups powdered sugar, sifted

• 1/4 cup milk (or pineapple juice from the crushed pineapple)

• 1/2 tsp vanilla extract

👩‍🍳 Instructions

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10 or 12-cup Bundt pan thoroughly.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream Butter and Cream Cheese: In a large mixing bowl (using a stand mixer or hand mixer), beat the softened butter and softened cream cheese together until light and fluffy.

4. Add Sugar and Eggs: Gradually add the granulated sugar and beat until the mixture is smooth and creamy. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.

5. Mix in Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Fold in Inclusions: Gently fold in the well-drained crushed pineapple and 1/2 cup of the chopped pecans.

7. Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 65 to 80 minutes, or until a long wooden skewer inserted into the center comes out clean.

8. Cool: Let the cake cool in the pan for 15-20 minutes. Carefully invert the cake onto a wire rack to cool completely.

🍮 Glaze and Finish:

1. Make the Glaze: While the cake cools, combine the softened cream cheese and melted butter in a bowl. Beat until smooth.

2. Whisk: Gradually add the sifted powdered sugar, milk (or pineapple juice), and vanilla extract. Beat until the glaze is smooth and thick enough to coat the back of a spoon. If it’s too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.

3. Garnish: Once the cake is completely cool, pour the glaze evenly over the top, letting it drizzle down the sides. Sprinkle the remaining chopped pecans around the base and on top of the glaze.

💡 Recipe Notes and Tips

• Room Temperature is Key: Ensure the butter, cream cheese, and eggs are at room temperature for a smooth, lump-free batter.

• Draining Pineapple: Squeeze the crushed pineapple thoroughly to remove excess liquid. Too much moisture will make the cake dense or soggy.

• Do Not Overmix: Overmixing the batter once the flour is added can activate the gluten too much, resulting in a tough cake.

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❓ Related Questions

• Can I freeze this pound cake?

  • Yes, you can freeze the cake before adding the glaze. Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before glazing.

• What if I don’t have a Bundt pan?

  • You can bake this recipe in two 9×5 inch loaf pans, reducing the baking time to about 50-60 minutes, or in a 10-inch tube pan.

• Can I substitute the pecans?

  • Yes, walnuts or macadamia nuts are great substitutes, offering a similar crunch and complementary flavor.