Pineapple Pecan Cream Cheese Pound CakeIngredientsFor the Cake1½ cups (340 g) unsalted butter, softened1 (8 oz/226 g) package cream cheese, softened3 cups (600 g) granulated sugar6 large eggs, room temperature3 cups (375 g) all-purpose flour½ teaspoon baking powder½ teaspoon salt2 teaspoons vanilla extract1 teaspoon coconut extract (optional)1½ cups crushed pineapple, well drained1 cup chopped pecans, toasted2 tablespoons all-purpose flour (for coating the pineapple and pecans)For the Pineapple Cream Cheese Glaze2 oz cream cheese, softened1½ cups powdered sugar3 tablespoons pineapple juice½ teaspoon vanilla extract1–2 tablespoons milk, if neededGarnish¼ cup toasted chopped pecans2 tablespoons finely chopped dried pineapple (optional)InstructionsPreheat the oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt or tube pan.In a medium bowl, whisk together the flour, baking powder, and salt.In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.Gradually add the sugar and beat for 4–5 minutes until light and fluffy.Add the eggs one at a time, beating well after each addition.Mix in the vanilla and coconut extract, if using.Gradually add the flour mixture, mixing on low speed just until combined.Toss the well-drained crushed pineapple and toasted pecans with the 2 tablespoons of flour, then gently fold them into the batter.Pour the batter evenly into the prepared pan and smooth the top.Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 15–20 minutes before turning the cake onto a wire rack to cool completely.For the glaze, beat the softened cream cheese until smooth. Add the powdered sugar, pineapple juice, and vanilla, mixing until creamy. Add milk as needed for a pourable consistency.Drizzle the glaze over the cooled cake and sprinkle with the toasted pecans and dried pineapple, if desired.
