Ingredients
– 1 cup cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 cup crushed pineapple, drained
– 1 cup chopped pecans
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Equipment Needed
– Mixing bowls
– Electric mixer
– Rubber spatula
– Loaf pans (two 9×5-inch pans)
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
To start making this delightful Pineapple Pecan Cream Cheese Pound Cake, preheat your oven to 325°F (165°C). Greasing the loaf pans with butter or non-stick spray is an essential step, as it ensures your cakes come out perfectly without any fuss. Next, in a large mixing bowl, I beat together the softened cream cheese and butter until fluffy and dreamy, and then gradually added in the sugar until all the grains dissolved. This step is crucial because it sets the foundation for that velvety smooth texture! (See the next page below to continue steps…)