Pineapple Pecan Cream Cheese Pound Cake

Get ready to bake up a slice of paradise with this incredible Pineapple Pecan Cream Cheese Pound Cake! This recipe is a delightful blend of sweet, tangy, and nutty flavors that will impress even the most discerning dessert lover. It’s surprisingly easy to make, perfect for a special occasion or a simple weeknight treat. If you love the combination of creamy and fruity, you’ll adore this recipe.

This Pineapple Pecan Cream Cheese Pound Cake is moist, flavorful, and beautifully textured. The cream cheese adds a luxurious richness, while the pineapple provides a vibrant burst of tropical sweetness. The toasted pecans offer a wonderful crunch that contrasts beautifully with the tender cake. It’s the perfect dessert to share with friends and family or enjoy all by yourself!

Why You will Love This Pineapple Pecan Cream Cheese Pound Cake

• Unforgettable Flavor Combination: The creamy cream cheese, juicy pineapple, and crunchy pecans create a symphony of textures and tastes.
• Simple Baking Process: This recipe is surprisingly easy to follow, even for beginner bakers.
• Impressive Presentation: This pound cake looks as delicious as it tastes, making it perfect for any gathering.
• Versatile Dessert: Enjoy it plain, or add a scoop of ice cream or whipped cream for an extra treat.
• Make-Ahead Friendly: You can bake this cake a day or two in advance, allowing you more time to focus on other aspects of your event.

Ingredients Needed for Pineapple Pecan Cream Cheese Pound Cake

• Unsalted Butter: I like to use unsalted butter for better control over the sweetness of the cake.
• Cream Cheese: This adds a wonderfully creamy texture and richness to the cake.
• Granulated Sugar: The perfect amount of sweetness to balance the other flavors.
• Eggs: These bind the ingredients together and add richness.
• All-Purpose Flour: This provides the structure for the cake.
• Baking Powder: This helps the cake rise beautifully.
• Salt: This enhances the other flavors in the cake.
• Vanilla Extract: A touch of vanilla really brings out the other flavors.
• Crushed Pineapple: I recommend using well-drained pineapple for optimal results. Feel free to use fresh or canned.
• Chopped Pecans: Toasting the pecans beforehand brings out their rich flavor and lovely aroma.
• Powdered Sugar: This is used for the simple yet elegant glaze.
• Milk (or Pineapple Juice): Adding milk creates a smooth glaze. Pineapple juice adds a subtle extra layer of pineapple flavor.

How to Make Pineapple Pecan Cream Cheese Pound Cake

1. First, preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. This prevents sticking and ensures easy removal.
2. Next, in a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy. A stand mixer works great, but you can also use a hand mixer.
3. Gradually add the sugar, beating until the mixture is light and fluffy. This usually takes about 4-5 minutes. Don’t rush this step!
4. Then, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Now, stir in the vanilla extract, crushed pineapple, and toasted pecans. Gently fold them in until they’re evenly distributed throughout the batter.
8. Pour the batter into the prepared pan. Spread it evenly to ensure even baking.
9. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
11. Finally, while the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk (or pineapple juice) until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
12. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before serving.

PIN IT OR SAVE IT

Variations and Substitutions

• Mango Pecan Variation: Substitute diced mango for the pineapple for a different tropical twist.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
• White Chocolate Chips: Fold in ½ cup of white chocolate chips for extra sweetness and decadence.
• Spiced Pecans: Toss the pecans with cinnamon and a pinch of nutmeg before toasting for a warm, spiced flavor.
• Lemon Glaze: Use lemon juice instead of milk in the glaze for a citrusy twist.
• Coconut Topping: Sprinkle toasted coconut flakes over the glaze for an extra tropical touch.

Best Tips for Success

• Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for optimal mixing and a smooth batter.
• Don’t Overmix: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
• Toast Your Pecans: Toasting the pecans enhances their flavor and adds a lovely aroma to the cake.
• Cool Completely: Allow the cake to cool completely before glazing to prevent the glaze from melting.
• Use a Quality Pan: A well-seasoned bundt or tube pan will make a difference in the cake’s appearance and release.

How to Store Pineapple Pecan Cream Cheese Pound Cake

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Add the glaze just before serving to prevent it from becoming soggy.

FAQs About Pineapple Pecan Cream Cheese Pound Cake

• Can I make this cake vegan? While a completely vegan version requires some ingredient substitutions (like vegan butter and eggs), you can certainly adapt parts of the recipe to suit vegan preferences.
• Is this cake gluten-free? Not as written; but you can use a gluten-free all-purpose flour blend as a substitution.
• How can I tell if the cake is done baking? A toothpick inserted into the center should come out clean. If it’s still slightly moist, bake for a few more minutes, checking every 5 minutes until done.
• Can I make this cake in a different pan? Yes, you can use a 9×13 inch baking pan. However, the baking time may need adjustment. Check it earlier than in a bundt cake.
• Can I use different nuts? Absolutely! Walnuts or macadamia nuts would also be delicious additions.

I hope you enjoy baking (and eating!) this delicious Pineapple Pecan Cream Cheese Pound Cake. It is a real showstopper, perfect for any occasion. Please leave a comment below and let me know how it turned out! Don’t forget to share your photos on social media using #PineapplePecanPoundCake. Happy baking!

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