Pound Cake Batter
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ cup crushed pineapple, well drained
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1 cup chopped pecans, lightly toasted
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons pineapple juice or milk
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½ teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, making sure all crevices are well coated to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the sugar and beat until light, fluffy, and pale in color.
Step 3: Add Eggs and Flavoring
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Do not overmix.
Step 5: Fold in Pineapple and Pecans
Gently fold in the well-drained crushed pineapple and toasted pecans, ensuring even distribution throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
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