This Pineapple Pecan Cream Cheese Pound Cake is a decadent and moist dessert that combines the richness of cream cheese with the tropical sweetness of crushed pineapple and the crunch of toasted pecans. Topped with a tangy pineapple glaze, this cake is perfect for holidays, potlucks, or any special occasion. It’s a delightful twist on the classic pound cake that’s sure to become a family favorite.

Ingredients:
For the Pound Cake:
1 ½ cups (3 sticks) unsalted butter , softened
1 (8-ounce) package cream cheese , softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, for added depth of flavor)
1 cup crushed pineapple , well-drained (reserve 3 tablespoons of juice for the glaze)
1 ½ cups chopped pecans (toasted for extra flavor, optional)

For the Glaze:
2 cups powdered sugar
3 tablespoons pineapple juice (reserved from the crushed pineapple)
½ teaspoon vanilla extract
½ cup chopped pecans (for garnish)