Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
- Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and grease and flour a bundt or tube pan thoroughly.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add sugar and beat until light and fluffy, about 4–5 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and salt.
- Gradually add flour, mixing just until incorporated.
- Gently fold in crushed pineapple and chopped pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, pineapple juice or milk, and vanilla. Drizzle over cooled cake if desired.
Notes
- Use toasted coconut or swap pecans for a twist.
- Add a splash of rum or almond extract for more depth.
- Reduce sugar and skip glaze for a less sweet version.
- Top with extra pecans or pineapple chunks for decoration.
- Grease and flour pan thoroughly to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
