Pineapple Pecan Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp vanilla extract

• ½ tsp almond extract (optional but amazing)

• 1 (20-oz) can crushed pineapple, well drained

• 1 cup chopped pecans, lightly toasted

• ½ tsp salt

For the Pineapple Glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice (reserved from can or bottled)

• ½ tsp vanilla extract

Instructions

1. Prep

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan or tube pan.

2. Cream the Butter, Cream Cheese & Sugar

Beat the butter and cream cheese together until fluffy. Add sugar and beat 5 minutes more until very pale and creamy.

3. Add Eggs

Add eggs one at a time, mixing well after each addition.

4. Add Dry Ingredients

Mix in flour and salt gently—do not overmix. Stir in vanilla and almond extract.

5. Add Pineapple & Pecans

Fold in well-drained crushed pineapple and pecans.
Tip: If the pineapple is too wet, it may make the cake dense. Press gently in a sieve before adding.

6. Bake

Pour batter into prepared pan and bake 1 hour 15–30 minutes, or until a toothpick comes out clean.

7. Make the Glaze

Whisk powdered sugar, vanilla, and pineapple juice until smooth. Adjust thickness as desired.

8. Cool & Glaze

Let cake cool in pan 15 minutes, then turn out onto a rack.
Drizzle warm glaze over the slightly warm cake.

Serving Suggestions

• Great served slightly warm with fresh whipped cream.

• Also delicious toasted the next day!