Introduction

The Pineapple Pecan Cream Cheese Pound Cake is a rich, moist, and buttery dessert that combines the tangy sweetness of pineapple, the creamy texture of cream cheese, and the crunchy, nutty flavor of pecans. Perfect for afternoon tea, celebrations, or simply as a comforting treat, this cake is a crowd-pleaser that balances indulgence with a touch of tropical freshness.

Origin

Pound cake dates back to the 1700s in Europe, named originally because recipes called for a pound each of butter, sugar, eggs, and flour. Over time, variations emerged across the United States, incorporating local ingredients like pineapples and pecans, giving rise to the modern Southern-inspired cream cheese pound cake.

Cultural Significance

In Southern American cuisine, this cake embodies warmth, hospitality, and family gatherings. The combination of pineapple and pecans reflects the region’s agricultural abundance, while the cream cheese adds a luxurious texture that makes it a celebratory dessert often served during holidays and special occasions.

Ingredients Quantity

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans

Optional Additions:

• ½ tsp almond extract for extra depth
• ½ cup shredded coconut for tropical flavor
• Powdered sugar for dusting

Tips for Success

• Ensure butter and cream cheese are at room temperature for smooth mixing.
• Drain pineapple thoroughly to avoid a soggy cake.
• Fold in pecans gently to prevent them from sinking to the bottom.
• Do not overmix after adding flour to maintain a tender crumb.
• Let the cake cool completely before slicing for clean edges.

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
2. In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
5. Fold in crushed pineapple and chopped pecans.
6. Pour the batter into the prepared pan, smoothing the top.
7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
9. Optionally, dust with powdered sugar before serving.

Description

This cake boasts a golden, tender crumb with a moist interior thanks to the cream cheese and pineapple. The pecans add a satisfying crunch, and the flavor is a harmonious balance of sweet, buttery, and lightly tangy notes. Its aroma alone invites comfort and nostalgia.

Nutritional Information (per slice, approximate for 12 slices)

• Calories: 450 kcal
• Fat: 25 g
• Saturated Fat: 12 g
• Carbohydrates: 52 g
• Sugar: 35 g
• Protein: 6 g
• Fiber: 1 g

Conclusion

The Pineapple Pecan Cream Cheese Pound Cake is a timeless dessert that marries classic richness with tropical and nutty flavors. Its tender, moist crumb and luxurious texture make it a standout addition to any dessert table.

Recommendation

Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh fruit for a complete indulgent experience. Pair it with coffee or tea for the perfect afternoon treat.

Embracing Healthful Indulgence

While this cake is rich, portioning it wisely and enjoying it as a special treat allows you to indulge without overdoing it. You can also enhance nutritional value by adding finely chopped nuts or reducing sugar slightly, all while keeping the classic flavor intact.