Description
A rich and moist pound cake with the flavors of pineapple and pecans, blended with cream cheese for added creaminess.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, beat cream cheese and butter until smooth.
- Add granulated sugar and brown sugar; mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture.
- Stir in crushed pineapple and chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then remove from the pan.
- Allow to cool completely before slicing.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Serve with whipped cream or fresh fruit for added flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pineapple Pecan Cream Cheese Pound Cake