Description
Pineapple pecan pound cake is a buttery, moist cake enriched with crushed pineapple and toasted pecans. This tropical twist on a traditional pound cake is rich, flavorful, and perfect for sharing.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 can (8 oz) crushed pineapple with juice
- 1 cup chopped pecans, toasted
- 1 tsp vanilla extract
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat oven to 325°F (160°C) and grease a bundt or loaf pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet mixture in batches, alternating with crushed pineapple and juice. Mix until just combined.
- Fold in toasted pecans and vanilla extract.
- Pour batter into prepared pan, smoothing the top.
- Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with glaze once cooled.
Notes
- Do not overmix the batter to keep the cake light and moist.
- Use pineapple in juice for a lighter, fruitier flavor.
- Toasting pecans enhances their flavor—just a few minutes in a dry skillet works well.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
