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
Scale
- 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