Pineapple Pecan Cream Cheese Pound Cake

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Pineapple Pecan Cream Cheese Pound Cake

A Southern-Inspired Delight for Every Dessert Lover

Introduction

The Pineapple Pecan Cream Cheese Pound Cake is a timeless Southern dessert that combines the richness of cream cheese, the tangy sweetness of pineapple, and the nutty crunch of pecans into a moist, buttery pound cake. With roots in traditional American baking, this cake is often shared at family reunions, potlucks, and special holidays. It’s a true symbol of Southern hospitality and culinary charm.

A Brief History

Pound cakes date back to the 1700s in Europe, originally named for their simple ratio: a pound each of butter, sugar, eggs, and flour. When this classic made its way to the American South, it evolved with regional ingredients like cream cheese, nuts, and fruits. The addition of pineapple — a tropical fruit that became popular in American kitchens in the 20th century — and pecans, a native Southern nut, brought a whole new layer of flavor and texture. Cream cheese, introduced in 1872 in New York, added richness and tang, making it a staple in many Southern pound cakes.

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 2½ cups granulated sugar
  • 6 large eggs
  • 2¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans (toasted for extra flavor)

For the Glaze (Optional but delightful):

  • 1 cup powdered sugar
  • 2–3 tablespoons pineapple juice
  • ½ teaspoon vanilla extract
  • A pinch of salt

Baking Tools You’ll Need

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Bundt or tube pan (greased and floured)
  • Cooling rack
  • Saucepan (for glaze)

Instructions

Step 1: Preheat and Prepare

  • Preheat your oven to 325°F (163°C).
  • Grease and flour a 10-inch Bundt or tube pan thoroughly to prevent sticking.

Step 2: Cream the Base

  • In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy (about 3–4 minutes).
  • Gradually add the sugar, beating continuously until the mixture is light and pale.

Step 3: Add the Eggs

  • Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

Step 4: Add Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet mixture, mixing on low speed just until incorporated.

Step 5: Mix in Flavor

  • Add the vanilla extract.
  • Gently fold in the drained pineapple and chopped pecans using a rubber spatula.

Step 6: Bake the Cake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze

  • Allow the cake to cool in the pan for 10–15 minutes.
  • Turn out onto a wire rack to cool completely.

Step 8: Prepare the Glaze

  • In a small bowl, whisk together powdered sugar, pineapple juice, vanilla extract, and a pinch of salt.
  • Drizzle the glaze over the cooled cake for a sweet, tangy finish.

Form and Texture

This pound cake forms a dense, moist crumb with a tender interior and a buttery, golden-brown crust. The pineapple adds a tropical brightness and the pecans bring a hearty crunch. The cream cheese ensures every bite is rich and luscious.

Lovers of This Cake

This cake is beloved by:

  • Home bakers who appreciate traditional, flavorful recipes.
  • Pineapple lovers craving a baked treat with tropical flair.
  • Pecan enthusiasts who enjoy nuts in their desserts.
  • Southern grandmas, who say, “It’s not a real pound cake if it doesn’t weigh as much as a baby!”
  • Holiday hosts seeking a crowd-pleasing dessert that looks beautiful and tastes divine.

Serving Suggestions

  • Serve warm with a scoop of vanilla ice cream.
  • Pair with a hot cup of coffee or Southern sweet tea.
  • Add whipped cream and pineapple rings for an extra festive touch.

Storage Tips

  • Store covered at room temperature for up to 3 days.
  • Refrigerate for up to a week.
  • Freeze (wrapped tightly) for up to 2 months.

Conclusion

Pineapple Pecan Cream Cheese Pound Cake is more than just a dessert — it’s a celebration of Southern tradition, flavor, and love. Whether you’re baking for a special occasion or simply treating yourself, this cake delivers richness, texture, and heartwarming nostalgia in every bite. Perfect for those who cherish good food, good company, and good stories shared around the table.

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