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