Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Ingredients and Why They Matter
- All-purpose flour (2 1/2 cups): Provides structure for the classic dense yet tender pound cake crumb; using AP instead of cake flour keeps slices substantial and not too fragile.
- Baking powder (1/2 teaspoon): Offers a gentle lift so the loaf doesn’t feel heavy, but not enough to make it airy like a sponge cake.
- Salt (1/2 teaspoon): Balances sweetness and sharpens both the vanilla and pineapple notes.
- Unsalted butter (1 cup, softened): Supplies rich flavor and a fine, tight crumb once creamed with sugar; unsalted lets you control overall salt level.
- Cream cheese (8 oz, softened): Adds moisture, slight tang, and a velvety texture that distinguishes cream cheese pound cakes from traditional butter-only versions.
- Granulated sugar (2 cups): Sweetens and helps with aeration when creamed with butter and cream cheese, contributing to volume and tender texture.
- Eggs (4 large): Bind the batter and provide structure and richness; added one at a time, they emulsify the creamed mixture and help prevent a dense, greasy texture.
- Vanilla extract (1 teaspoon): Rounds out the flavors and enhances the sweetness of pineapple and pecans.
- Crushed pineapple (1 cup, well drained): Adds moisture and a subtle tropical sweetness; draining well prevents the loaf from becoming gummy in the center.
- Chopped pecans (1 cup): Bring buttery crunch and nutty depth that pair beautifully with pineapple and the tang of cream cheese.
Step-by-Step Instructions
I start by preheating the oven to 325°F (165°C) and greasing and flouring a 9×5-inch loaf pan thoroughly, making sure to get into all the corners for a clean release. For extra insurance, you can line the bottom with a strip of parchment and lightly grease it as well.
In a medium bowl, whisk together the 2 1/2 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until they’re evenly combined and lump‑free, then set aside.
In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until completely smooth, creamy, and unified with no visible lumps, about 2–3 minutes. Gradually add the 2 cups of sugar, beating on medium for another 3–4 minutes until the mixture is very light and fluffy and has lightened in color.
Next, beat in the 4 eggs one at a time, mixing well after each addition so each egg is fully incorporated before adding the next—this helps maintain a stable emulsion and prevents the batter from curdling. Stir in the teaspoon of vanilla extract until evenly distributed.
With the mixer on low, gradually add the flour mixture in two or three additions, mixing just until no dry streaks remain. The batter will be thick and silky; overmixing at this stage can create a tougher crumb, so stop as soon as it’s combined.
Using a spatula, fold in the well‑drained crushed pineapple and the chopped pecans until they’re evenly dispersed throughout the batter, making sure there are no pockets of pineapple juice at the bottom of the bowl.
Scrape the batter into the prepared loaf pan and smooth the top with an offset spatula, mounding it slightly in the center if the edges look fuller so the loaf bakes evenly. Tap the pan gently on the counter once or twice to remove any large air bubbles.
Bake at 325°F for 70–80 minutes, or until the top is deeply golden, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf browns too quickly toward the end, tent it loosely with foil and continue baking until done.
Let the cake cool in the pan on a wire rack for about 15 minutes so it can firm up and release easily. Run a thin knife around the edges if needed, then carefully turn the cake out onto the rack and let it cool completely before slicing to avoid crumbling.