Pineapple Pecan Cream Cheese Pound Cake – A Southern Classic with a Tropical Twist!
If you love rich, buttery pound cake with a tangy, fruity flair, this Pineapple Pecan Cream Cheese Pound Cake is calling your name! Cream cheese makes the cake extra moist and velvety, while crushed pineapple and crunchy pecans take it to the next level. It’s a show-stopping dessert that’s easy to make and impossible to resist!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
(More ingredients like crushed pineapple, chopped pecans, baking powder, and vanilla extract will be added in the full recipe below—let me know if you’d like the complete list!)
For complete cooking instructions, head on over to the next page or click the button (>) and don’t forget to SHARE with your Facebook friends.
