Pineapple Pecan Cream Cheese Pound Cake
⏱️ Prep & Bake Time
- Prep time: 20 minutes
- Bake time: 1 hour 15 minutes to 1 hour 30 minutes
- Total time: ~1 hour 50 minutes (plus cooling time)
- Yield: 12 to 16 delicious slices
🛒 Ingredients You’ll Need
For the Ultra-Moist Pound Cake:
- 3 cups All-purpose flour 🌾
- ½ tsp Baking powder
- ½ tsp Salt 🧂
- 1 cup (2 sticks) Unsalted butter, softened 🧈
- 1 package (8 oz) Cream cheese, softened 🧀
- 3 cups Granulated sugar 🤍
- 6 large Eggs (at room temperature) 🥚
- 1 tsp Pure vanilla extract 🍦
- 1 tsp Pineapple extract (optional, for an extra tropical punch!) 🍍
- 1 can (8 oz) Crushed pineapple in juice (well-drained, reserve 2 tbsp juice for the glaze!) 🍍🥤
- 1 cup Chopped pecans, toasted 🥜
For the Sweet Pineapple Glaze:
- 1 cup Powdered sugar 🤍
- 2 tbsp Reserved pineapple juice (or whole milk) 🥛
- ½ tsp Vanilla extract 🍦
- Extra toasted pecans for topping 🥜
