Ingredients

For the Pound Cake:

• 1 1/2 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
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (drained)
• 1 cup chopped pecans

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
6. Stir in vanilla extract, crushed pineapple, and chopped pecans.
7. Pour the batter evenly into the prepared pan and smooth the top.
8. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the pan for 15 minutes, then remove to a wire rack to cool completely.

Glaze:

1. Whisk powdered sugar, pineapple juice, and vanilla together until smooth.
2. Drizzle over the cooled cake before serving.