Description
A supremely moist and dense pound cake bursting with sweet pineapple, crunchy pecans, and the rich tang of cream cheese.
Ingredients
Scale
For the Crust:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (8 oz) can crushed pineapple, well drained
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
- Fold in the well-drained crushed pineapple and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared pan. Bake for 80-90 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.