A tropical twist on a classic favorite, this Pineapple Pecan Cream Cheese Pound Cake is rich, moist, and utterly indulgent. The creamy texture of cream cheese pairs beautifully with the natural sweetness of crushed pineapple and the nutty crunch of toasted pecans. Finished with a tangy pineapple glaze, this stunning dessert is perfect for holidays, potlucks, or any special gathering. One bite, and it’s bound to become a beloved staple in your recipe collection.

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Ingredients

For the Pound Cake:

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

• 1 (8-ounce) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract (optional, for a deeper flavor)

• 1 cup crushed pineapple, well-drained (reserve 3 tablespoons juice for the glaze)

• 1 ½ cups chopped pecans (toasted, if desired, for added depth)

For the Glaze:

• 2 cups powdered sugar

• 3 tablespoons pineapple juice (from reserved pineapple)

• ½ teaspoon vanilla extract

• ½ cup chopped pecans (for garnish)

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Instructions

1. Preheat the Oven

Set oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, or spray it generously with nonstick baking spray.

2. Cream the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together with a hand or stand mixer until smooth and fluffy (about 2–3 minutes).
Gradually add sugar and continue beating for another 3–4 minutes, until pale and creamy.

3. Add Eggs and Extracts

Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla and almond extracts (if using).

4. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry mixture to the wet ingredients slowly, mixing on low speed until just combined. Do not overmix.

5. Fold in Pineapple and Pecans

Using a spatula, gently fold in the drained crushed pineapple and chopped pecans. Ensure they’re evenly distributed throughout the batter.

6. Bake the Cake

Pour batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to remove air bubbles.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

7. Make the Glaze

Whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust consistency with more sugar or juice as needed.

8. Glaze and Garnish

Once the cake has cooled, drizzle the glaze over the top, letting it run down the sides.
Sprinkle the chopped pecans on top for a beautiful, crunchy finish.

9. Serve and Enjoy

Slice and enjoy as-is, or pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

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Tips for Success

• Toast the Pecans: Toasting deepens their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring halfway through.

• Drain Pineapple Well: Too much moisture can weigh down the cake—make sure it's well-drained.

• Storage: Keep in an airtight container at room temp for up to 3 days or refrigerate for up to 1 week. Bring to room temp before serving.

• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight before glazing.

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Why You’ll Love It

This cake delivers everything: velvety texture from the cream cheese, bright sweetness from the pineapple, nutty crunch from the pecans, and a zesty glaze to tie it all together. Whether you're sharing with guests or treating yourself, this tropical-inspired pound cake is a slice of heaven.

Go ahead—bake it once, and watch it become a tradition! 🍍✨