Pineapple Pecan Cream Cheese Pound Cake

Did you know that the average American consumes over 11 pounds of pecans annually, yet often overlooks the incredible flavor combination they bring to classic desserts? Why settle for ordinary when you can elevate your baking game with our irresistible Pineapple Pecan Cream Cheese Pound Cake? This recipe is designed to be a showstopper, a flavor explosion, and surprisingly easy to make. If you're looking for a moist, rich, and utterly delicious treat, you've landed in the right place. This Pineapple Pecan Cream Cheese Pound Cake is calling your name.

Ingredients List

Here’s what you'll need to create this masterpiece, along with some suggestions to personalize it:

All-Purpose Flour: 3 cups (375g). A classic choice for structure. Substitution Tip: For a slightly denser cake, use 2 1/2 cups all-purpose flour and 1/2 cup cake flour. Cake flour has a lower protein content, contributing to tenderness.
Granulated Sugar: 2 1/2 cups (500g). Sweetness is key! Substitution Tip: Consider using 2 cups of granulated sugar and 1/2 cup of brown sugar for a more complex, slightly caramelized flavor.
Unsalted Butter: 1 cup (2 sticks, 226g), softened. Essential for richness and texture. Make sure the butter is properly softened, not melted.
Cream Cheese: 8 ounces (226g), softened. Adds tang and moisture. Substitution Tip: For a slightly lighter flavor, you could substitute 4 ounces of Neufchatel cheese for half the cream cheese.
Large Eggs: 5. They bind everything together. Personalization Tip: Use room temperature eggs for a smoother batter and even baking.
Crushed Pineapple: 1 (20 ounce) can, well-drained. Adds a tropical twist! Ensure it's well-drained to avoid a soggy cake.
Pecans: 1 cup, chopped. Provides a delightful crunch and nutty flavor. Flavor Boost: Toast the pecans lightly in a dry skillet before chopping to enhance their flavour and aromatic profile.
Vanilla Extract: 1 teaspoon. Enhances the overall flavor profile. Flavor Variation: Experiment with almond extract for a unique twist.
Baking Powder: 1 teaspoon. Helps the cake rise.
Baking Soda: 1/2 teaspoon. Another key leavening agent.
Salt: 1/4 teaspoon. Balances the sweetness.

Timing

Let’s break down the time investment needed to create this amazing pound cake:

Preparation Time: 20 minutes. Gathering ingredients, creaming butter and sugar, and chopping pecans.
Baking Time: 70 minutes. Allows the cake to rise beautifully and achieve a golden-brown crust.
Cooling Time: 30 minutes (in pan) + 1 hour (on wire rack). Crucial for preventing the cake from crumbling.

Total Time: 90 minutes (active) + 90 minutes (cooling) = 3 hours. This recipe stands out because it offers a significantly richer flavour profile in slightly less time than the average cream cheese pound cake.

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Pro Tip: For easier release, use parchment paper to line the bottom of the pan. This simple addition prevents your cake from sticking to the pan.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy. This usually takes about 5-7 minutes using an electric mixer. Dynamic Tip: This step is crucial! Insufficient creaming will result in a dense cake. Aim for a pale and airy mixture.

Step 3: Incorporate Eggs One at a Time

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract. Engaging Tip: Incorporating the eggs gradually allows them to emulsify properly, contributing to a finer crumb structure. This prevents your cake from splitting

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Actionable Tip: Whisking the dry ingredients ensures they are evenly distributed, preventing pockets of baking powder or soda in your cake. Nobody wants a salty bite!

Step 5: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Personalized Tip: Overmixing develops the gluten in the flour, resulting in a tough cake. It's better to have a few streaks of flour than to overmix!

Step 6: Fold in Pineapple and Pecans

Fold in the well-drained crushed pineapple and chopped pecans until evenly distributed. Flavor Enhancement Tip: Gently fold in the ingredients to retain air and volume in your batter

Step 7: Pour Batter into Prepared Pan

Pour the batter into the prepared loaf pan and spread evenly. Pro Tip: Gently tap the pan on the counter a few times to release any trapped air bubbles for an even texture.

Step 8: Bake!

Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Data-Driven Tip: Ovens vary, so start checking for doneness around 60 minutes. Use an oven thermometer to ensure your oven temperature is accurate, as a variance can significantly impact the baking time.

Step 9: Cool Down

Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. Critical Action: Resist the urge to remove the cake from the pan before 30 minutes, as it needs time to set and solidify. Otherwise, it might crumble.

Nutritional Information

Here's a breakdown of approximate nutritional information per serving (based on 12 servings):

Calories: Approximately 450-500 calories
Fat: 25-30g
Saturated Fat: 15-18g
Cholesterol: 120-140mg
Sodium: 200-250mg
Carbohydrates: 50-60g
Sugar: 35-40g
Protein: 5-7g

Data Insight: This cake is a treat, so moderation is key. Focus on enjoying a smaller slice alongside a healthy meal and plenty of water. Nutritional information may vary based on ingredient brands and specific measurements, hence they’re approximate.

Healthier Alternatives for the Recipe

Want to lighten things up without sacrificing flavor? Here are some swaps and tweaks:

Reduce Sugar: Cut the sugar by 1/4 cup and add a touch of stevia or erythritol. Creative Adaptation: For added sweetness, consider adding a tablespoon of unsweetened applesauce.
Use Whole Wheat Pastry Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour for added fiber. Dietary Versatility: This swap can make your cake a bit healthier without significantly altering the taste.
Unsweetened Applesauce for Butter: Replace half the butter with an equal amount of unsweetened applesauce. Nutritional Boost: This one adjustment helps reducing the fat content while keeping the cake moist.
Greek Yogurt for Cream Cheese: Swap half the cream cheese with plain Greek yogurt. Health Benefit: Greek yogurt adds protein and cuts down on saturated fats and calories.

Serving Suggestions

Elevate your Pineapple Pecan Cream Cheese Pound Cake experience with these delightful serving ideas:

Classic Slice: Enjoy a simple slice on its own, perfect with a cup of coffee or tea. Personalized Tip: For a more indulgent treat, try warming the slice in the microwave for 15-20 seconds.
Grilled Pineapple and Whipped Cream: Top with slices of grilled pineapple and a dollop of fresh whipped cream for that summer taste. Flavor Harmony: The smoky char of the grilled pinapple enhances the sweetness of this combo.
Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic dessert pairing. Versatility Tip: A scoop of vanilla ice cream is the perfect complement due to temperature and taste contrast.
Caramel Drizzle: Drizzle with a simple homemade caramel sauce for added decadence. Inviting Presentation: Make a thin caramel drizzle for a visually appealing and delicious serving.

Common Mistakes to Avoid

Let's tackle some common baking blunders and offer sage advice on preventing them:

Over Mixing the Batter: As mentioned earlier, overmixing develops gluten and causes a tough cake. Solution: Mix just until ingredients are combined. A few streaks of flour are OK!!
Not Using Room Temperature Ingredients: Cold ingredients don't blend well, leading to an uneven batter. Insight: Bring butter and cream cheese to room temp at least an hour before baking. Room temerature facilitates proper emulsification to achieve a smooth batter.
Opening the Oven Door Too Early: This can cause the cake to collapse. Experiential Advice: Resist the temptation to peek! Check for doneness after at least 50 minutes.

Storing Tips for the Recipe

To keep your Pineapple Pecan Cream Cheese Pound Cake fresh:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. Best Practice: This keeps the cake moist and flavorful.
Refrigerator: Refrigerate in an airtight container for up to 7 days. Emphasis: This option works if you prefer a slightly denser, cooler slice.
Freezer: Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Flavor Protection: Let it thaw completely at room temperature before serving. This prevents freezer burn and helps retain the cake's texture.

Conclusion

Our Pineapple Pecan Cream Cheese Pound Cake is much more than a recipe; it's an experience. With its creamy warmth, tropical twist, and nutty texture, this cake is sure to impress. Try this recipe today and let us know how yours turns out! Share your thoughts and photos in the comments below and remember to come back for even more delightful desserts!

FAQs

Q: Can I use canned pineapple tidbits instead of crushed pineapple?
A: While you can, crushed pineapple integrates best. If using tidbits, be sure to chop them finely and drain the liquid well to keep the batter consistency perfect!

Q: Can I make this recipe in a muffin tin?
A: Absolutely! Reduce the baking time to about 20-25 minutes and keep an eye on them. These are great for individual servings!

Q: What if I don't have pecans? Can I substitute them?
A: Certainly. Walnuts or macadamia nuts work well as substitutes, or you can even use dried cranberries or shredded coconut. It's about finding what suits your taste buds!

Q: Can I add a glaze to this cake?
A: Definitely! A simple powdered sugar glaze with a touch of pineapple juice or almond extract would complement the flavors beautifully.