🍍🥜 Pineapple Pecan Cream Cheese Pound Cake

🧾 Ingredients

🍰 For the Cake:

• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 8 oz (225g) cream cheese (softened)
• 2 ½ cups sugar
• 5 large eggs
• 1 tbsp vanilla extract
• 1 cup crushed pineapple (drained)
• 1 cup chopped pecans

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🍍 For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tbsp pineapple juice
• ½ tsp vanilla extract

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👩‍🍳 Instructions

1. Preheat oven to 160°C (325°F). Grease a bundt pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter and cream cheese until smooth.
4. Add sugar and beat until light and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Stir in vanilla.
7. Gradually add dry ingredients.
8. Fold in crushed pineapple and pecans.
9. Pour batter into pan and smooth the top.
10. Bake for 75–85 minutes until golden and a toothpick comes out clean.
11. Cool in pan 15 minutes, then transfer to a rack.

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🍍 Glaze

1. Mix powdered sugar, pineapple juice, and vanilla.
2. Drizzle over cooled cake for a glossy finish ✨

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🔥 Tips

• Drain pineapple well to avoid extra moisture
• Toast pecans for deeper flavor 🥜
• Don’t rush cooling—it helps the cake set perfectly