I love making cakes and this recipe for a Pineapple Pecan Pound Cake is an easy and delicious cake. Bake this cake in a loaf pan, it is moist and filled with pieces of pineapple and pecans.

Pineapple Pecan Pound Cake

Making new recipes and experimenting with different ingredients is so much fun. This pineapple pecan pound cake would make a great addition to your Easter dinner or Mother’s Day.

This recipe is similar to that of a southern hummingbird cake and just as delicious.

Moist Pineapple Pecan Pound Cake Recipe

Ingredients:

• 3 TBSP unsalted butter
• 2 cups of Sugar
• 2 cups of Flour
• 2 teaspoons of Baking Soda
• 1 cup of Chopped Pecans
• 2 Eggs
• 1 teaspoon of Vanilla
• 1 large can of Crushed Pineapple (20 oz.)
• 1 container of Cream Cheese Icing (if desired)

Directions:

1. Place all ingredients except icing in a large mixing bowl.
2. Mix with a hand mixer until well combined. 
3. Spray a 9″ loaf pan with non stick spray, and pour batter in, a little under half way.
4. Bake at 350 degrees for 25 minutes.
5. Turn oven down to 225 degrees and place cake on top rack.
6. Bake an additional 20 minutes, or until cake is baked through, and toothpick comes out clean.
7. Let cool.
8. Spread icing on top (if desired) and slice. 

Very easy cake to make- I love that you can put all the ingredients into one bowl and mix. This cake freezes well, so make a few batches and save some for another time.

Have a look at these Pineapple Pina Colada Cupcakes

Happy Baking!

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Pineapple Pecan Pound Cake

Ingredients

• 2 cups of Sugar
• 2 cups of Flour
• 2 teaspoons of Baking Soda
• 1 cup of Chopped Pecans
• 2 Eggs
• 1 teaspoon of Vanilla
• 1 large can of Crushed Pineapple 20 oz.
• 1 container of Cream Cheese Icing if desired

Instructions

• Place all ingredients except icing in a large mixing bowl.
• Mix with a hand mixer until well combined.
• Spray a 9″ loaf pan with non stick spray, and pour batter in, a little under half way.
• Bake at 350 degrees for 25 minutes.
• Turn oven down to 225 degrees and place cake on top rack.
• Bake an additional 20 minutes, or until cake is baked through, and toothpick comes out clean.
• Let cool.
• Spread icing on top (if desired) and slice.