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Pineapple Pecan Cream Cheese Pound Cake

Pineapple Pecan Cream Cheese Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup crushed pineapple, well drained
  • 1 cup pecans, toasted and chopped

Method
 

  1. Preheat oven to 325°F (160°C) and grease and flour a 9×5-inch loaf pan.
  2. Beat butter, cream cheese, and sugar on medium until light and fluffy, about 3 minutes.
  3. Mix in eggs one at a time, then vanilla and drained pineapple.
  4. Whisk flour, baking powder, and salt together, then stir into the batter just until combined. Fold in toasted pecans by hand.
  5. Spread batter into the prepared pan and bake for 70–80 minutes, until a skewer inserted in the center comes out with only a few moist crumbs.
  6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

The cake is even better the next day after the flavors have settled. Keep an eye on the top during the last 15 minutes of baking and tent with foil if it darkens too fast.