Pineapple Pecan Cream Cheese Pound Cake
What You Need:
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
21/½ cups granulated sugar
6 large eggs
What You Need:
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
21/½ cups granulated sugar
6 large eggs
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Ingredients
For the Pound Cake:• 1½ cups unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup crushed pineapple, well-drained
• 1½ cups chopped pecans
Pineapple Glaze:• 2 cups powdered sugar
• 3 tbsp pineapple juice
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans for garnish
How to Make It
Prep the Pan:Preheat oven to 325°F (163°C).
Grease and flour a bundt or tube pan really well so every beautiful detail releases perfectly 
Cream Butter & Cream Cheese:Beat butter and cream cheese together until smooth and creamy.
Gradually add sugar and beat for 3–5 minutes until light, fluffy, and silky 
Add the Eggs:Mix in eggs one at a time, beating well after each addition.
This helps create that rich classic pound cake texture 
Mix the Dry Ingredients:Whisk together flour, baking powder, and salt in another bowl.
Slowly add to the batter, mixing just until combined.
Add the Good Stuff:Fold in vanilla, almond extract, crushed pineapple, and chopped pecans.
The batter becomes thick, rich, and packed with flavor
Bake:Pour into the prepared pan and smooth the top.
Bake for 1 hour 15–25 minutes until golden and a toothpick comes out clean.
Your kitchen will smell INSANE 
Cool:Let the cake cool in the pan for 10–15 minutes before turning onto a wire rack.
Make the Glaze:Whisk powdered sugar, pineapple juice, and vanilla until smooth.
Drizzle generously over the cooled cake and finish with extra pecans
