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Pineapple Pecan Cream Cheese Pound Cake

This Pineapple Pecan Cream Cheese Pound Cake is a decadent and moist dessert that combines the richness of cream cheese with the tropical sweetness of crushed pineapple and the crunch of toasted pecans. Topped with a tangy pineapple glaze, this cake is perfect for holidays, potlucks, or any special occasion. It’s a delightful twist on the classic pound cake that’s sure to become a family favorite.

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 added depth of flavor)
1 cup crushed pineapple , well-drained (reserve 3 tablespoons of juice for the glaze)
1 ½ cups chopped pecans (toasted for extra flavor, optional)

For the Glaze:

2 cups powdered sugar
3 tablespoons pineapple juice (reserved from the crushed pineapple)
½ teaspoon vanilla extract
½ cup chopped pecans (for garnish)

Instructions:

1. Preheat the Oven

Preheat your oven to 325°F (165°C) . Grease and flour a 10-inch Bundt pan or coat it with nonstick baking spray to prevent sticking.

2. Cream the Butter and Cream Cheese

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until light and fluffy, about 2–3 minutes.

Gradually add the granulated sugar and continue beating for another 3–4 minutes, until the mixture is pale and creamy.

3. Add Eggs and Extracts

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