Oh my goodness, get ready, because we’re diving headfirst into what might just be my new favorite cake: the Pineapple Pecan Cream Cheese Pound Cake! Seriously, this isn’t just any pound cake; it’s an experience. Imagine a pound cake that’s unbelievably moist from that sweet, tropical pineapple, with little bursts of nutty crunch from the pecans, all topped off with the dreamiest, creamiest cream cheese frosting you’ve ever tasted. It’s like a little slice of heaven right on your plate. I’ve been tweaking pound cake recipes for years, trying to get that perfect balance of rich, tender crumb and incredible flavor, and trust me, this one hits every single mark. It’s sophisticated enough for a fancy brunch but cozy enough for a Tuesday afternoon treat. You are going to adore this!
Why You’ll Love This Pineapple Pecan Cream Cheese Pound Cake
Seriously, if you’re looking for a cake that just screams comfort and deliciousness, this is it! You’ll fall in love with this Pineapple Pecan Cream Cheese Pound Cake because:
- It’s unbelievably moist thanks to that juicy pineapple – no dry cake here!
- The pecans add the perfect nutty crunch that contrasts beautifully with the soft cake.
- That cream cheese frosting? Oh, it’s pure, creamy decadence that ties everything together.
- And the best part? It looks super fancy, but it’s actually a breeze to whip up. You’ll feel like a baking superstar without all the fuss!
Gather Your Ingredients for Pineapple Pecan Cream Cheese Pound Cake
Alright, let’s get our mise en place ready! Gathering your ingredients is half the fun, and it makes the actual baking process so much smoother. For this amazing Pineapple Pecan Cream Cheese Pound Cake, make sure you have everything measured out. Oh, and a little tip from my kitchen to yours: for the creamiest results, especially with the butter and cream cheese, make sure they’re nice and soft, like, room temperature soft. It makes all the difference in getting that fluffy texture!
Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (that’s two sticks!) unsalted butter, softened
- 8 ounces cream cheese, also softened
- 2 cups granulated sugar
- 4 large eggs – make sure they’re at room temperature!
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 (8 ounce) can crushed pineapple, drained really well. Seriously, squeeze out as much liquid as you can!
- 1 cup chopped pecans, plus more if you’re feeling generous for the top!
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar – sifted if you want it extra smooth!
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (totally optional, but I never skip them!)
Step-by-Step Instructions for Pineapple Pecan Cream Cheese Pound Cake
Alright, let’s get baking this gorgeous Pineapple Pecan Cream Cheese Pound Cake! It’s a process, but trust me, every step is worth it. Grab your apron, put on some good music, and let’s make some magic happen in the kitchen.
Preparing the Pound Cake Batter
First things first, preheat your oven to 350°F (175°C). While it’s heating up, generously grease and flour a 10-cup Bundt pan. This is super important to make sure our beautiful cake pops out perfectly later! Now, in a medium bowl, let’s whisk together our dry ingredients: the flour, baking powder, and salt. Just give them a quick whisk so they’re all friends. In a big bowl – your main mixing hub – cream together the softened butter and softened cream cheese. You want this to get nice and fluffy, almost like a cloud. Then, gradually add the granulated sugar and keep beating until it’s all combined and looks wonderfully light. Next, beat in those large eggs, one at a time, making sure each one is mixed in before you add the next. Stir in that vanilla extract. Now for the alternating part: add about a third of your flour mixture, mix it gently, then add half of the milk and mix again. Keep going like this, alternating between the dry stuff and the milk, ending with the flour mixture. The key here is to mix *just* until everything is combined. We don’t want to overmix, or our cake might get tough. Finally, gently fold in that well-drained crushed pineapple and those lovely chopped pecans. Be gentle, we want to keep all that fluffy air in the batter!
Baking Your Pineapple Pecan Cream Cheese Pound Cake
Carefully pour all that glorious batter into your prepared Bundt pan. Smooth out the top a little so it bakes evenly. Pop it into the preheated oven and let it bake for about 60 to 70 minutes. How do you know when it’s ready? The best way is the skewer test! Stick a wooden skewer or a thin knife right into the center of the cake. If it comes out clean, with no wet batter clinging to it, it’s done! You might see a few moist crumbs, and that’s perfectly fine – that’s what we want for a moist cake! Once it’s baked, take it out of the oven and let it cool in the pan for about 15 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool completely. Don’t try to frost it while it’s warm, or you’ll have a melty mess!
Crafting the Cream Cheese Frosting
While the cake is cooling, let’s whip up that amazing frosting. In a clean bowl, beat together the softened cream cheese and the softened butter until they’re super smooth and creamy. No lumps allowed! Then, start adding the powdered sugar and milk, alternating between them. Add a bit of sugar, mix, then a bit of milk, mix. Keep going until it’s all incorporated and the frosting is smooth, creamy, and holds its shape. Stir in that vanilla extract for a little extra flavor boost. If you’re using the extra pecans, stir them in now too!
Assembling and Decorating Your Pineapple Pecan Cream Cheese Pound Cake
Once your beautiful Pineapple Pecan Cream Cheese Pound Cake is totally cool, it’s time for the grand finale! Dollop that luscious cream cheese frosting all over the top of the cake. You can use an offset spatula or even just the back of a spoon to spread it around, letting it drip down the sides in lovely ways. If you saved some extra chopped pecans, sprinkle them generously over the top for that final touch of nutty goodness and visual appeal. And there you have it – a masterpiece!
Tips for Perfect Pineapple Pecan Cream Cheese Pound Cake
Okay, let’s make sure your Pineapple Pecan Cream Cheese Pound Cake turns out absolutely perfect every single time. A few little tricks can make a huge difference! First off, that room temperature thing for your butter and cream cheese? It is SO important. Seriously, don’t skip it! It helps everything cream together beautifully, giving you that lovely, tender crumb we’re going for. Also, when you’re mixing the batter, remember not to overdo it, especially after you add the flour. Just mix until everything is *barely* combined. Overmixing develops the gluten too much, and we want a tender cake, not a tough one!
When you drain the pineapple, really try to get as much liquid out as possible. Soggy pineapple can make the cake too wet. And if your oven tends to run a little hot or cool, it’s always a good idea to use an oven thermometer. Baking times can vary a bit from oven to oven, so that skewer test is your best friend for checking doneness. Lastly, be patient with the cooling! Frosting a warm cake is a recipe for a melty disaster, and we definitely don’t want that.
Frequently Asked Questions about Pineapple Pecan Cream Cheese Pound Cake
Got questions about making this amazing Pineapple Pecan Cream Cheese Pound Cake? I’ve got you covered! Baking is all about knowing those little tips and tricks, so let’s dive into some common things people ask me.
Can I use fresh pineapple instead of canned crushed pineapple for my Pineapple Pecan Cream Cheese Pound Cake?
You absolutely can! Fresh pineapple is delicious. Just make sure to chop it up finely and, this is the super important part, drain it really, really well. You might even want to pat it dry with paper towels. If there’s too much juice, it can make your cake a little too wet, and we want that perfect moist-but-not- soggy texture!
How do I store leftover Pineapple Pecan Cream Cheese Pound Cake?
Storing this beauty is pretty simple. Once it’s completely cooled and frosted, you can keep it in an airtight container at room temperature for about 3 days. If your kitchen is super warm, or if you’ve got a really rich frosting, the fridge might be a better bet, but let it come back to room temp before serving so the frosting isn’t hard!
Can I freeze Pineapple Pecan Cream Cheese Pound Cake?
Yes, you can totally freeze this Pineapple Pecan Cream Cheese Pound Cake! The best way is to freeze it unfrosted. Wrap the completely cooled cake tightly in plastic wrap, then a layer of foil. It should keep well for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then bring it to room temperature before frosting. Freezing with the frosting on can sometimes make the frosting a little weird when it thaws.
What are some variations for this Pineapple Pecan Cream Cheese Pound Cake?
Oh, the possibilities are endless! If you’re not a pecan fan, walnuts are a fantastic substitute. You could also add a touch of cinnamon or nutmeg to the batter for a warmer spice note. Some people love adding shredded coconut along with the pineapple and pecans – yum! And for a real treat, a little bit of lime zest in the frosting can really make the pineapple flavor pop!
Serving Suggestions for Your Pineapple Pecan Cream Cheese Pound Cake
This gorgeous Pineapple Pecan Cream Cheese Pound Cake is pretty spectacular all on its own, but sometimes, you just want that little something extra, right? It’s fantastic with a hot cup of coffee or a soothing cup of tea – the bitterness of the coffee or the warmth of the tea really complements the sweetness of the cake and frosting. For a real treat, though, try serving a slice with a small scoop of vanilla bean ice cream. The cold, creamy ice cream melting into the tender cake is just divine! It’s also lovely with a dollop of freshly whipped cream if you’re feeling extra indulgent. Honestly, though, a slice of this cake is usually dessert enough!
Nutritional Information for Pineapple Pecan Cream Cheese Pound Cake
Just a little note about the nutrition – all those yummy ingredients add up! The values you see are estimates and can really change depending on the exact brands you use and how big you slice your Pineapple Pecan Cream Cheese Pound Cake. So, think of them as a general guide, not gospel!
Share Your Pineapple Pecan Cream Cheese Pound Cake Experience
So, how did your Pineapple Pecan Cream Cheese Pound Cake turn out? I absolutely LOVE hearing from you all! Please drop a comment below and let me know what you thought, or give the recipe a star rating. And if you snap a pic of your creation, tag me on social media – I can’t wait to see your beautiful cakes!
Print
Amazing Pineapple Pecan Pound Cake: 70-Minute Dream
- Total Time: 95 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
A rich and moist pound cake infused with the tropical sweetness of pineapple and the nutty crunch of pecans, all complemented by a creamy cream cheese frosting.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped pecans
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
- Gradually add the granulated sugar and beat until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the flour mixture and milk alternately to the cream cheese mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the drained crushed pineapple and chopped pecans.
- Pour the batter into the prepared Bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and milk alternately, beating until smooth and creamy. Stir in the vanilla extract.
- Spread the frosting over the cooled cake. Sprinkle with additional chopped pecans if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Pineapple Pecan Cream Cheese Pound Cake, pineapple cake, pecan cake, cream cheese frosting, Bundt cake, holiday cake, dessert recipe