Oh, you are going to LOVE this Pineapple Pecan Cream Cheese Pound Cake! Seriously, it’s one of those recipes that just feels like a warm hug. I’ve tinkered with pound cakes for ages, trying to get that perfect balance of rich, moist, and just a little bit special. This one? It’s it. The pineapple brings this amazing tropical sweetness, the pecans give you that satisfying crunch, and the cream cheese? It just makes everything unbelievably tender and tangy. It’s become my go-to for gatherings, and honestly, for just a really good Tuesday afternoon treat.

Discover the Magic of Pineapple Pecan Cream Cheese Pound Cake

Get ready for your kitchen to smell absolutely divine when you make this Pineapple Pecan Cream Cheese Pound Cake. The moment it starts baking, you get this sweet, nutty, slightly tangy aroma that just fills the whole house. And the texture! It’s so incredibly *moist* thanks to that pineapple and cream cheese, with just the right amount of bite from the pecans. It’s not just a cake; it’s an experience. I spent a good while perfecting this recipe, playing around with the ratios until it was just right. It’s that perfect combination of tropical sweetness, nutty goodness, and that subtle cream cheese tang that makes it totally unforgettable. Trust me, it’s a keeper!

Why You'll Love This Pineapple Pecan Cream Cheese Pound Cake

Honestly, there are so many reasons this Pineapple Pecan Cream Cheese Pound Cake is a winner. First off, the crumb is just unbelievably moist and tender. It practically melts in your mouth! Then there’s that flavor combo – sweet pineapple, crunchy pecans, and that little tang from the cream cheese. It’s just spot-on perfect. And the best part? It’s super simple to whip up, even if you’re not usually a big baker. This cake is always a hit, whether it’s for a holiday or just because you need something delicious.

Incredibly moist and tender crumb
Perfect balance of sweet pineapple, crunchy pecans, and tangy cream cheese
Simple to make, even for beginner bakers
A crowd-pleasing dessert for any occasion

Gathering Your Ingredients for Pineapple Pecan Cream Cheese Pound Cake

Okay, let’s get our ducks in a row for this amazing Pineapple Pecan Cream Cheese Pound Cake! Having everything ready to go makes the whole process so much smoother. First up, you’ll need 1 cup (that’s two sticks!) of unsalted butter and 8 ounces of cream cheese. The super important thing here is that they *have* to be softened. I usually take them out of the fridge a good hour or two before I start. This makes them easy to cream together beautifully. You’ll also need 2 cups of granulated sugar, 4 large eggs, and a teaspoon of vanilla extract – make sure those eggs are at room temperature too; it really helps everything blend better!

For the dry stuff, we’ve got 2 1/2 cups of all-purpose flour and just a half teaspoon of salt. Then for all the yummy mix-ins, grab a half cup of chopped pecans and a full cup of crushed pineapple. Oh, and a crucial tip: make sure you drain that crushed pineapple really well! We want the flavor, not the extra liquid. Having all your ingredients at room temperature is seriously the secret to getting that perfect, tender crumb in your Pineapple Pecan Cream Cheese Pound Cake.

Ingredient Notes for Perfect Pineapple Pecan Cream Cheese Pound Cake

When it comes to making this Pineapple Pecan Cream Cheese Pound Cake, the quality of your ingredients really does make a difference. For the pineapple, I always go for crushed canned pineapple and drain it really, really well – like, squeeze out as much liquid as you can! You don’t want a watery cake. Fresh pineapple *could* work, but you’d need to cook it down a bit first to get rid of excess moisture, and honestly, canned is just easier and gives that consistent flavor. For the pecans, any kind works, but I find the regular chopped ones are perfect. You could even toast them lightly beforehand if you want an extra nutty kick! I haven’t really found a great substitute for the cream cheese or butter; they’re pretty essential for that signature richness and texture.

Step-by-Step Guide to Baking Your Pineapple Pecan Cream Cheese Pound Cake

Alright, let’s get this amazing Pineapple Pecan Cream Cheese Pound Cake into the oven! First things first, preheat your oven to 325°F (that’s 160°C). Now, grab your 9×5 inch loaf pan and grease it really well, then dust it with flour. This little step is crucial to make sure your beautiful cake doesn’t stick!

In a big ol’ bowl, we’re going to cream together that softened butter and cream cheese. You want it super smooth and creamy before you do anything else. Then, slowly add in your sugar, beating it all together until it gets nice and light and fluffy. This part is important for the texture, so don’t rush it! Next, beat in your eggs one at a time, making sure each one is mixed in before you add the next. Stir in that vanilla extract too.

In a separate bowl, whisk together your flour and salt. Now, here’s a key bit: gradually add the dry ingredients to your wet mixture, mixing *just* until it’s combined. Seriously, don’t overmix here, or your cake can get tough! Once it’s almost there, gently fold in those chopped pecans and the well-drained crushed pineapple. Give it a few final stirs to distribute everything evenly.

Pour all that delicious batter into your prepared loaf pan. Smooth the top a little. Now, pop it into the oven and bake for about 60 to 75 minutes. You’ll know it’s done when a wooden skewer or toothpick you stick in the center comes out clean, with maybe just a few moist crumbs attached. Let the cake cool in the pan for about 10 minutes before you carefully flip it onto a wire rack to cool down completely. Patience is key here!

Tips for a Flawless Pineapple Pecan Cream Cheese Pound Cake

I’ve learned a few tricks over the years that really help make this Pineapple Pecan Cream Cheese Pound Cake absolutely perfect. The biggest thing is definitely not to overmix the batter once you add the flour. Mix just until it’s combined – seriously, a few streaks of flour are okay! Also, make absolutely sure all your ingredients, especially the butter and cream cheese, are at room temperature. It makes a world of difference in how smoothly everything creams together and the final texture. And don’t forget to drain that crushed pineapple really well; I usually give it a good squeeze in a fine-mesh sieve to get out as much liquid as possible. Happy baking!

Serving and Storing Your Pineapple Pecan Cream Cheese Pound Cake

This Pineapple Pecan Cream Cheese Pound Cake is fantastic just as it is, but if you want to dress it up, a light dusting of powdered sugar is lovely. You could also drizzle it with a simple cream cheese glaze or even some caramel sauce if you’re feeling fancy! It’s perfect with a cup of coffee or tea. For storing, just wrap it up well in plastic wrap or pop it into an airtight container at room temperature. It stays wonderfully moist for about 3 days, which is usually long enough for it to disappear!

Frequently Asked Questions About Pineapple Pecan Cream Cheese Pound Cake

Got questions about whipping up this delicious Pineapple Pecan Cream Cheese Pound Cake? I’ve got you covered!

Can I use fresh pineapple instead of canned? You can, but you’ll need to cook it down first to get rid of excess moisture. Canned crushed pineapple, well-drained, is usually easier and gives a more consistent flavor for this pound cake. Just make sure you drain it super well!

What kind of pecans are best for this pound cake? Honestly, any chopped pecans will work great! I usually just grab regular chopped pecans from the store. If you want a little extra nutty depth, you can lightly toast them in a dry skillet for a few minutes before adding them to the batter. It really brings out their flavor!

How do I know when the Pineapple Pecan Cream Cheese Pound Cake is fully baked? The best way is the skewer test! Stick a wooden skewer or a toothpick right into the center of the cake. If it comes out clean or with just a few moist crumbs attached, it’s ready. Avoid wet batter clinging to it – that means it needs more time!

Can this cake be made ahead of time? Absolutely! This Pineapple Pecan Cream Cheese Pound Cake is actually even better the next day. Just make sure it’s completely cooled, then wrap it up tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay delicious for about 3 days!

Nutritional Information for Pineapple Pecan Cream Cheese Pound Cake

Just a little note here: the nutritional details for this Pineapple Pecan Cream Cheese Pound Cake are estimates, okay? They can totally change depending on the specific brands you use and how you slice it. Everyone’s kitchen is a little different, so think of these numbers as a helpful guide!

Amazing Pineapple Pecan Pound Cake Bliss

Author: jekof.com
Total Time: 1 hour 35 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and rich pound cake infused with the tropical sweetness of pineapple, the nutty crunch of pecans, and the creamy tang of cream cheese.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup crushed pineapple, drained

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, cream together the butter and cream cheese until smooth.
Gradually add the sugar and beat until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pecans and drained crushed pineapple.
Pour the batter into the prepared loaf pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter once the flour is added.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: Pineapple Pecan Cream Cheese Pound Cake, pound cake, pineapple cake, pecan cake, cream cheese cake, holiday baking, dessert recipe