Pineapple Pecan Cream Cheese Pound Cake

🍍 Mediterranean Pineapple Pecan Cream Cheese Pound Cake

Serves: 10–12
Prep: 15 minutes
Bake: 60–70 minutes

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🧄 Ingredients

Cake Batter

• 8 oz (225 g) cream cheese, softened

• ¾ cup unsalted butter, softened

• 1¼ cups honey or coconut sugar (Mediterranean-friendly swap for refined sugar)

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• Zest of 1 lemon

• 2½ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

Add-Ins

• 1 cup crushed pineapple, well drained

• ¾ cup pecans, chopped and lightly toasted

Optional Honey Glaze

• 2 tbsp honey

• 1 tbsp lemon juice

• 1 tbsp warm water

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🔪 Instructions

1. Preheat oven to 325°F (165°C).
   Grease and line a loaf or bundt pan.

2. Cream the base
   Beat cream cheese and butter until smooth and fluffy.
   Add honey (or coconut sugar) and beat 2–3 minutes.

3. Add eggs
   Beat in eggs one at a time. Mix in vanilla and lemon zest.

4. Dry ingredients
   In a bowl, whisk flour, baking powder, and salt.

5. Combine
   Gently fold dry ingredients into the batter.
   Fold in pineapple and pecans.

6. Bake
   Pour batter into pan.
   Bake 60–70 minutes, until a toothpick comes out clean.

7. Glaze (optional)
   Warm honey, lemon juice, and water.
   Brush over warm cake.

8. Cool & serve
   Let cool 15 minutes before slicing.

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🍽 Serving Ideas

• Serve with Greek yogurt & fresh fruit

• Pair with espresso or mint tea

• Lovely as a Mediterranean-style dessert loaf

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🥗 Healthier Mediterranean Tips

• Olive oil can replace half the butter

• Honey adds natural sweetness and moisture

• Pecans provide healthy fats and crunch

• Pineapple keeps the cake incredibly moist

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🔄 Variations

• Add coconut flakes for tropical flair

• Swap pecans for walnuts or almonds

• Make it mini loaves for gifting

• Use whole-wheat pastry flour for added fiber