Pineapple Pecan Cream Cheese Pound Cake
Mediterranean-Inspired | Moist | Bakery-Style
Ingredients
Wet Ingredients
-
1 cup cream cheese, softened
-
1 cup butter OR ½ cup butter + ½ cup olive oil (Mediterranean twist)
-
2 cups sugar (or 1½ cups + ¼ cup honey for Mediterranean variation)
-
6 large eggs
-
2 tsp vanilla extract
-
Zest of 1 lemon or orange (Mediterranean brightness)
Dry Ingredients
-
3 cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
Mix-ins
-
1 cup crushed pineapple (well drained)
-
1 cup chopped pecans (lightly toasted)
Instructions
1. Prep
-
Preheat oven to 325°F (165°C).
-
Grease and flour a bundt pan or loaf pan.
2. Cream the base
In a large bowl:
-
Beat cream cheese + butter/olive oil until fluffy.
-
Add sugar (or sugar + honey) and beat 3–4 minutes until creamy.
3. Add eggs
-
Add eggs one at a time, beating well between each.
-
Add vanilla + citrus zest.
4. Add dry ingredients
-
Whisk together flour, baking powder, and salt.
-
Add to the wet mixture in 2–3 batches; gently fold.
5. Add pineapple + pecans
-
Stir in crushed pineapple (very well drained).
-
Fold in toasted pecans.
The batter will be thick — perfect for a pound cake.
6. Bake
-
Pour batter into the prepared pan.
-
Bake 70–85 minutes, until a toothpick inserted comes out clean.
-
Cool in the pan 10 minutes, then transfer to a rack.
Optional Mediterranean Glaze
Mix:
-
1 cup powdered sugar
-
2–3 tbsp pineapple juice OR lemon juice
-
Drizzle over cooled cake.
Add chopped nuts or zest on top for a beautiful finish.
Serve With
-
Greek yogurt
-
Fresh fruit
-
Mint tea or Arabic/Turkish coffee
