1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup crushed pineapple, well drained
1 cup chopped pecans, lightly toasted
Optional Glaze
1 cup powdered sugar
2–3 tablespoons pineapple juice or milk
½ teaspoon vanilla extract
Ezoic
Instructions
Step 1: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, making sure all crevices are well coated to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the sugar and beat until light, fluffy, and pale in color.
Step 3: Add Eggs and Flavoring
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Do not overmix.
Step 5: Fold in Pineapple and Pecans
Gently fold in the well-drained crushed pineapple and toasted pecans, ensuring even distribution throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Notes
Drain pineapple extremely well to prevent a soggy cake.
Toasting pecans enhances flavor and texture.
Use room-temperature ingredients for a smooth batter.
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