If you’re looking for a delightful dessert that’s easy to make and loved by everyone, then this Pineapple Pecan Cream Cheese Pound Cake is for you! With its rich flavor and moist texture, it’s a treat that brings smiles all around.
Why Make This Recipe
This cake is not just delicious; it’s also simple to prepare. The combination of cream cheese, crushed pineapple, and pecans creates a unique flavor that makes it special. Plus, it’s perfect for family gatherings, weekend brunches, or just enjoying a slice with your afternoon coffee. You’ll impress your friends and family with minimal effort!
How to Make Pineapple Pecan Cream Cheese Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 1⁄2 cups granulated sugar
- 6 large eggs
- 2 cups all-purpose flour
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to keep the cake from sticking.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the granulated sugar and beat until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for added flavor.
- In a separate bowl, sift together the flour and baking powder. Gradually add this to the wet mixture, mixing just until combined.
- Fold in the crushed pineapple and chopped pecans to give the cake texture and taste.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Pineapple Pecan Cream Cheese Pound Cake
Serve this cake plain, or dress it up with a dusting of powdered sugar. It’s also delicious with whipped cream or a scoop of vanilla ice cream. Perfect for a coffee break or dessert after dinner!
How to Store Pineapple Pecan Cream Cheese Pound Cake
You can store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.
Tips to Make Pineapple Pecan Cream Cheese Pound Cake
- Make sure your butter and cream cheese are at room temperature for easier blending.
- Be gentle when folding in the pineapple and pecans to keep the cake light.
- Allow the cake to cool completely before slicing for the best texture.
Variation
You can add shredded coconut to the batter for a tropical twist. Alternatively, try using walnuts instead of pecans for a different flavor.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but make sure to chop and drain it well to avoid excess moisture in the cake.
2. Can I freeze this cake?
Absolutely! Wrap slices tightly in plastic wrap and store them in a freezer bag for up to three months.
3. Is this cake suitable for celebrations?
Definitely! This cake is perfect for birthdays, holidays, or any gathering where you want to impress your guests. Enjoy!
