Pineapple Pecan Cream Cheese Pound Cake

Storage Options

Store your Pineapple Pecan Cream Cheese Pound Cake tightly wrapped in plastic wrap at room temperature for up to 5 days. For longer storage, wrap in plastic wrap and aluminum foil, then freeze for up to 3 months. The cream cheese and pineapple help maintain moisture, making this cake even better after the first day as flavors meld together.

Summary

This Pineapple Pecan Cream Cheese Pound Cake is a luxurious dessert that combines tropical pineapple, crunchy pecans, and rich cream cheese in a perfectly dense, moist pound cake. With its complex flavor profile and impressive presentation, this cake serves 12-16 people and requires about 20 minutes of prep time plus 90 minutes of baking.

Equipment

• Large mixing bowl
• Electric stand mixer or hand mixer
• 10-12 cup Bundt pan or tube pan
• Medium mixing bowl
• Fine-mesh strainer
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Kitchen towel

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained (reserve 1/4 cup juice)
• 1 cup chopped pecans, toasted
• 2 tablespoons all-purpose flour (for coating pecans)

For the Glaze (Optional):

• 2 cups powdered sugar
• 1/4 cup reserved pineapple juice
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Pan and Oven: Preheat oven to 325°F (163°C). Thoroughly grease and flour your Bundt or tube pan, ensuring all crevices are coated to prevent sticking.
2. Prepare the Pecans: Toss chopped pecans with 2 tablespoons flour in a small bowl. This prevents them from sinking to the bottom during baking. Set aside.
3. Cream Butter and Cream Cheese: In a large mixing bowl, cream together softened butter and cream cheese using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
4. Add Sugar: Gradually add granulated sugar to the butter mixture, continuing to beat on medium speed for another 3-4 minutes until well combined and fluffy.
5. Incorporate Eggs: Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
6. Add Dry Ingredients: Reduce mixer speed to low. Gradually add flour and salt, mixing just until combined. Don’t overmix.
7. Add Flavorings: Mix in vanilla extract, then gently fold in the drained crushed pineapple and flour-coated pecans using a rubber spatula.
8. Bake the Cake: Pour batter into prepared pan, spreading evenly. Bake for 85-95 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool the Cake: Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Prepare Glaze (if using): Whisk together powdered sugar, reserved pineapple juice, melted butter, and vanilla until smooth. Drizzle over cooled cake.

Notes

• Ensure all ingredients are at room temperature for best mixing results
• Drain pineapple thoroughly but reserve the juice for the glaze
• Toast pecans in a dry skillet for 3-4 minutes for enhanced flavor
• The cake is done when it springs back lightly when touched and pulls slightly from the sides of the pan
• Don’t open the oven door during the first hour of baking to prevent the cake from falling

Tips for Success

Temperature Matters: Room temperature ingredients blend more easily, creating a smoother batter and more even texture in your Pineapple Pecan Cream Cheese Pound Cake. Take eggs and cream cheese out of the refrigerator 2-3 hours before baking.

Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your Pineapple Pecan Cream Cheese Pound Cake tough instead of tender.

Proper Pan Preparation: Use butter and flour to thoroughly coat your pan, paying special attention to decorative ridges in Bundt pans. This ensures your beautiful cake releases cleanly.

Test for Doneness: A toothpick should come out clean or with just a few moist crumbs. The cake should also spring back when lightly touched and begin pulling away from the sides of the pan.

Additional Tips and Variations

Coconut Variation: Add 1/2 cup shredded coconut along with the pineapple for extra tropical flavor in your Pineapple Pecan Cream Cheese Pound Cake.

Spice Enhancement: Include 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for warm spice notes that complement the pineapple and pecans beautifully.

Different Nuts: Substitute macadamia nuts or walnuts for pecans if preferred. Toast them the same way for maximum flavor impact.

Cream Cheese Frosting: Instead of glaze, top with cream cheese frosting made with 4 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla.

Individual Portions: Divide batter among mini Bundt pans for individual servings, reducing baking time to 25-30 minutes.

Frequently Asked Questions (FAQ)

Q: Can I use fresh pineapple instead of canned? A: Yes, but you’ll need to finely chop it and let it drain thoroughly. Fresh pineapple contains more enzymes that can affect texture, so canned is generally preferred for consistent results.

Q: Why is my Pineapple Pecan Cream Cheese Pound Cake dense? A: This could be due to overmixing the batter, using cold ingredients, or opening the oven door too early during baking.

Q: Can I make this cake ahead of time? A: Absolutely! This Pineapple Pecan Cream Cheese Pound Cake actually improves in flavor after 24 hours as the flavors meld together.

Q: How do I prevent the pecans from sinking? A: Tossing the pecans in flour before folding them into the batter helps suspend them throughout the cake.

Q: Can I freeze this cake? A: Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil. It freezes well for up to 3 months.

Conclusion

This Pineapple Pecan Cream Cheese Pound Cake represents the perfect fusion of classic baking techniques with bold, tropical flavors. The combination of rich cream cheese, sweet pineapple, and crunchy pecans creates a dessert that’s both sophisticated and comforting. Whether you’re serving it at a dinner party, bringing it to a potluck, or simply treating your family to something special, this Pineapple Pecan Cream Cheese Pound Cake delivers impressive results that look and taste professionally made. The beauty of this recipe lies not just in its incredible flavor, but in its reliability and keeping quality, making it an ideal choice for busy bakers who want maximum impact with manageable effort. Once you try this exceptional Pineapple Pecan Cream Cheese Pound Cake, it’s sure to become a treasured recipe in your collection.