Introduction
Indulge in the rich, buttery goodness of Pineapple Pecan Cream Cheese Pound Cake! This delightful dessert combines the tropical sweetness of pineapple with the crunch of pecans and the creamy texture of cream cheese, creating a moist and flavorful cake that’s perfect for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply treating yourself, this pound cake is sure to impress with its unique flavor profile and satisfying texture.
Imagine slicing into a golden-brown cake that boasts a tender crumb and a burst of pineapple in every bite. The addition of cream cheese not only enhances the cake’s richness but also keeps it incredibly moist. Topped with a light glaze or enjoyed plain, this Pineapple Pecan Cream Cheese Pound Cake is a delightful way to satisfy your sweet tooth while showcasing the flavors of summer. It’s an ideal dessert for brunches, afternoon tea, or as a sweet finish to any meal.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of cream cheese and pineapple ensures a rich, moist cake that’s bursting with flavor.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Nutty Crunch: Chopped pecans add a delightful crunch and nutty flavor that perfectly complements the sweetness of the pineapple.
- Versatile: Enjoy it as a dessert, a brunch treat, or even a snack with your morning coffee.
- Make Ahead: This cake stores well and can be made in advance, making it a convenient option for entertaining.
Ingredients List
Here’s what you’ll need to create this delicious Pineapple Pecan Cream Cheese Pound Cake:
For the Cake:
- ✔️ 🔹 1 cup unsalted butter, softened
- ✔️ 🔹 8 oz cream cheese, softened
- ✔️ 🔹 2 cups granulated sugar
- ✔️ 🔹 4 large eggs
- ✔️ 🔹 1 teaspoon vanilla extract
- ✔️ 🔹 3 cups all-purpose flour
- ✔️ 🔹 1 teaspoon baking powder
- ✔️ 🔹 1/2 teaspoon baking soda
- ✔️ 🔹 1/2 teaspoon salt
- ✔️ 🔹 1 cup crushed pineapple, drained
- ✔️ 🔹 1 cup chopped pecans
For the Glaze (optional):
- ✔️ 🔹 1 cup powdered sugar
- ✔️ 🔹 2-3 tablespoons milk
- ✔️ 🔹 1/2 teaspoon vanilla extract
Note: For precise measurements, please refer to the recipe card at the end of this article.
Step-by-Step Directions The Perfect Pineapple Pecan Cream Cheese Pound Cake
1. Preheat Oven
- Set Temperature: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
2. Cream Butter and Cream Cheese
- Mix Together: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until creamy and smooth.
3. Add Sugar and Eggs
- Incorporate Sugar: Gradually add the granulated sugar to the butter mixture, beating until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Mixtures
- Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Mix until just combined.
- Fold in Pecans: Gently fold in the chopped pecans.
6. Bake
- Pour into Pan: Pour the batter into the prepared bundt pan or loaf pans, smoothing the top.
- Bake: Bake in the preheated oven for 60-70 minutes for a bundt pan or 50-60 minutes for loaf pans, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze & enjoy your Pineapple Pecan Cream Cheese Pound Cake
- Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Pro Tip: For an extra touch, sprinkle some additional chopped pecans on top of the glaze before it sets!
Variations & Substitutions
This Pineapple Pecan Cream Cheese Pound Cake can be easily modified to suit your tastes. Here are some variations and substitutions to consider:
- Different Nuts: Swap out pecans for walnuts or almonds for a different flavor and texture.
- Add Coconut: Incorporate shredded coconut into the batter for a tropical twist.
- Spice it Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Storage & Reheating Instructions
To keep your Pineapple Pecan Cream Cheese Pound Cake fresh, follow these storage tips:
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze slices of the cake for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.
- Reheating: To enjoy, simply thaw at room temperature or microwave for a few seconds until warmed through.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple can be used, but make sure to finely chop it and drain excess moisture.
Can I make this cake in advance?
Absolutely! This cake can be made a day ahead of time and stored in the refrigerator. The flavors will deepen and improve overnight.
What can I serve with this cake?
This cake pairs wonderfully with whipped cream, ice cream, or a cup of coffee or tea.
Is the glaze necessary?
The glaze adds a nice touch of sweetness and presentation, but you can skip it if you prefer a less sweet cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Conclusion
Treat yourself and your loved ones to a slice of this delectable Pineapple Pecan Cream Cheese Pound Cake! With its moist texture, rich flavors, and delightful crunch, it’s a dessert that’s sure to impress.
Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your baking adventure! 🍍🍰🌰
