Let me tell you about my absolute favorite dessert: Pineapple Pecan Cream Cheese Pound Cake. Seriously, if you love a rich, moist cake bursting with flavor, this is it! The combination of sweet, tangy pineapple and crunchy pecans creates such a delightful texture that you won’t be able to resist. And the cream cheese? Oh my goodness, it adds this luxurious creaminess that takes the cake to another level. I stumbled upon this recipe during a family gathering, and it quickly became the star of the show! I can still hear my aunt raving about how it reminded her of summer barbecues. Trust me, once you bake this beauty, you’ll be hooked! It’s perfect for gatherings or just an indulgent treat for yourself. Get ready to impress!
Ingredients List
1 cup cream cheese, softened (make sure it’s nice and creamy for that perfect texture!)
1/2 cup unsalted butter, softened (this helps create that rich flavor)
1 cup granulated sugar (for sweetness that balances the tanginess)
1 cup brown sugar, packed (adds a lovely depth of flavor)
4 large eggs (room temperature is best for mixing)
2 cups all-purpose flour (to give the cake structure)
1/2 teaspoon baking powder (just a little lift)
1/2 teaspoon salt (to enhance all those delicious flavors)
1 cup crushed pineapple, drained (make sure to squeeze out excess juice)
1 cup chopped pecans (for that delightful crunch and nutty flavor)
How to Prepare Pineapple Pecan Cream Cheese Pound Cake
Alright, let’s get baking! The process for this Pineapple Pecan Cream Cheese Pound Cake is simple, and the results are absolutely worth it. First things first, preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan—don’t skip this step; we want that cake to come out beautifully! In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy, about 2-3 minutes. Then, add in the granulated sugar and brown sugar, mixing until everything is well combined and fluffy.
Next, add the eggs one at a time, mixing well after each addition—this ensures a lovely, even batter. In another bowl, whisk together the flour, baking powder, and salt, and then gradually add this dry mixture to your cream cheese mixture. Stir until just combined, and then fold in the crushed pineapple and chopped pecans. Wow, the aroma is already amazing! Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Preheat your oven to 350°F (175°C) and grease/flour a 10-inch bundt pan.
In a bowl, beat cream cheese and butter until smooth (about 2-3 minutes).
Add granulated sugar and brown sugar; mix until fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the cream cheese mixture until just combined.
Fold in crushed pineapple and chopped pecans gently.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Why You’ll Love This Recipe
Irresistible flavor: The sweet pineapple paired with the nutty crunch of pecans creates a flavor explosion that dances on your taste buds!
Moist texture: Thanks to the cream cheese and crushed pineapple, this cake is unbelievably moist and tender.
Simple to make: With straightforward steps, even beginner bakers can whip this up with confidence!
Perfect for any occasion: Whether it’s a picnic, holiday gathering, or just a cozy night at home, this cake fits right in!
Freezer-friendly: You can easily make it ahead of time and freeze it for later indulgence—how convenient is that?
Endless compliments: Trust me, everyone will be asking for the recipe when they taste this delightful treat!
Tips for Success
To ensure your Pineapple Pecan Cream Cheese Pound Cake turns out perfectly every time, here are a few pro tips! First, make sure your cream cheese and butter are at room temperature; this helps create a smoother batter. Also, don’t overmix the batter once you add the dry ingredients—just stir until everything is combined to keep that lovely texture. When it comes to the pecans, lightly toasting them in a dry skillet before adding can really enhance their flavor!
For storage, keep your cake in an airtight container at room temperature for up to 3 days. If you want to save it for longer, wrap it tightly and freeze for up to 3 months. Just remember to let it thaw overnight in the fridge before enjoying. Oops! And one last thing—always check for doneness with a toothpick; it should come out clean, but be careful not to open the oven too early, or you might end up with a sunken cake!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of your delicious Pineapple Pecan Cream Cheese Pound Cake. You can expect about 350 calories, 18g of fat, 4g of protein, and 40g of carbohydrates. Keep in mind that these numbers are estimates and can vary based on specific ingredients and portion sizes. So, indulge a little and enjoy every rich, moist bite!
FAQ Section
Can I use fresh pineapple instead of canned? Absolutely! If you prefer fresh pineapple, just make sure to finely chop it and drain any excess juice. This will keep the cake from becoming too wet.
What can I substitute for pecans? If you’re not a fan of pecans or have allergies, walnuts are a fantastic alternative! You can even leave out the nuts altogether if you prefer a nut-free version.
How do I know when the cake is done baking? A good rule of thumb is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your Pineapple Pecan Cream Cheese Pound Cake is ready to come out of the oven!
Can I make this cake ahead of time? Yes! This cake actually tastes even better after a day or two as the flavors meld together. Just store it properly, and it’ll be perfect for serving later.
What’s the best way to serve this cake? This cake is delicious on its own, but you can elevate it even more with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit on the side is also a lovely touch!
Storage & Reheating Instructions
To keep your Pineapple Pecan Cream Cheese Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers (which is rare, trust me!), you can also wrap it tightly in plastic wrap and refrigerate it for up to a week. For longer storage, this cake freezes beautifully! Just slice it up, wrap each piece in plastic wrap, and then place them in a freezer-safe bag or container. It’ll stay delicious for about 3 months.
When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw overnight in the fridge. No need for reheating, just serve it chilled or at room temperature. You might even find that the flavors have mingled even more deliciously after a little time in the freezer. How great is that?
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