Pineapple Pecan Cream Cheese Pound Cake Step-by-Step Instructions:
1️⃣ Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2️⃣ Cream Butter, Cream Cheese & Sugar:
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the sugar, beating until light and fluffy.
3️⃣ Add the Eggs:
Add the eggs, one at a time, beating well after each addition.
4️⃣ Mix in the Flour:
Gradually add the flour, mixing just until combined. Do not overmix.
5️⃣ Fold in Pineapple & Pecans (if applicable):
Gently fold in crushed pineapple (well-drained) and chopped pecans, along with a splash of vanilla extract if using. (Let me know if you want exact amounts!)
6️⃣ Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool and Serve:
Let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack. Cool completely before slicing. Optional: dust with powdered sugar or drizzle with a glaze for extra flair!
Pro Tips for the Best Pound Cake:
- Room Temp Ingredients = Smooth Batter: Let your butter, cream cheese, and eggs come to room temp before mixing.
- Don’t Skip the Grease + Flour: Helps the cake release cleanly from the pan.
- Use a Serrated Knife to Slice: For clean, perfect pieces every time.
Why You’ll Love Pineapple Pecan Cream Cheese Pound Cake:
- Bright & Buttery: The pineapple adds a light, fruity balance to the rich cream cheese base.
- Perfect Texture: Dense, moist, and tender—everything a great pound cake should be.
- A Southern Staple: Pecan crunch in every bite!
Nutritional Information (per slice, approx.):
- Calories: 410
- Protein: 6g
- Carbs: 42g
- Fat: 24g
- Sugar: 27g
FAQ About Pineapple Pecan Cream Cheese Pound Cake:
Can I use canned pineapple?
Yes! Just make sure it’s well-drained to prevent the batter from becoming too wet.
Do I have to use pecans?
Nope! You can skip them or swap in walnuts, almonds, or even shredded coconut.
How do I store it?
Keep it covered at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes beautifully!
Common Problems and Fixes:
- Cake stuck in the pan?
Make sure to thoroughly grease and flour the pan—or use a baking spray with flour. - Cake too dense or heavy?
Make sure your baking ingredients are fresh, especially flour and eggs. Don’t overmix the batter once the flour goes in.
Flavor Variations You Can Try:
- Lemon Glaze: Add a zesty lemon glaze for a citrusy finish.
- Tropical Vibes: Add shredded coconut along with the pineapple.
- Chocolate Chip Twist: Fold in mini chocolate chips for a fun, sweet surprise.
Perfect for Every Occasion:
Whether it’s Sunday brunch, a family celebration, or just because—it’s hard to beat the rich flavor and comfort of a Pineapple Pecan Cream Cheese Pound Cake. Serve it with coffee, tea, or a scoop of vanilla ice cream.
Success with Pineapple Pecan Cream Cheese Pound Cake:
Moist, flavorful, and downright irresistible—this cake is the perfect balance of sweet, tangy, and nutty. It’s bound to be the centerpiece of any dessert table!
Tried it? Show off your baking skills! Snap a pic and tag your pound cake masterpiece—we’d love to see how yours turned out!
