23/05/2026
Not one single slice of this Pineapple Pecan Cream Cheese Pound Cake survived and my guests were still talking about it three days later like it was a life event
Ingredients
For the Cake:
1 ½ cups (340g) unsalted butter, room temperature
1 (8 oz / 226g) block cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, very well-drained
1 cup chopped pecans
For the Glaze:
1 cup powdered sugar
2-3 tablespoons heavy cream or milk
½ teaspoon vanilla extract
For Topping:
½ cup whole pecan halves
Instructions
Prep: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch tube pan or Bundt pan.
Cream: In a large bowl, cream the softened butter and cream cheese together until smooth. Gradually add the granulated sugar and beat on medium-high speed until the mixture is light and fluffy (about 5 minutes).
Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet batter in three batches, mixing on low speed just until combined. Do not overmix.
Fold: Using a spatula, gently fold in the well-drained crushed pineapple and the chopped pecans until evenly distributed.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
Glaze & Finish: Whisk the powdered sugar, cream, and vanilla together until smooth and pourable. Drizzle the glaze generously over the cake, allowing it to drip down the sides. Immediately press the whole pecan halves into the glaze before it sets
