Pineapple Pecan Cream Cheese Pound Cake that is moist, rich, and full of tropical flavor with crunchy pecans.

Scale

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

8 oz cream cheese

2 1/2 cups sugar

5 eggs

1 tablespoon vanilla

1 cup pineapple

1 cup pecans

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1. Preheat oven to 325°F.

2. Mix dry ingredients.

3. Cream butter and cream cheese with sugar.

4. Add eggs one at a time.

5. Add vanilla.

6. Mix in dry ingredients.

7. Fold in pineapple and pecans.

8. Bake 70–80 minutes.

9. Cool and glaze.

Drain pineapple well.

Use room temperature ingredients.

Do not overmix.

Cool before glazing.