About the cake- This cake was inspired by the Bluebell ice cream flavor Southern Hospitality. It consists of a moist butter vanilla pound cake with roasted pecans, pineapples with a strawberry swirl and a sweet cream cheese icing poured on top.
18 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
All purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Cream cheese (Room temp)
Crushed pineapple (Drained)
Chopped pecans
Freeze dried strawberries
Vanilla extract
Butter extract
Cake batter extract
Confectioners’ sugar
Tools you’ll need
Nordic ware anniversary Bundt pan
Baker’s Joy non-stick baking spray
Small food processor
Mesh strainer
Preparation of ingredients
Pecans
Preheat oven to 375-degrees F.
Step 1- Add 1 cup chopped pecans into a 13 by 9 inch metal pan. Shake the pan to make the pecans even. Place into a preheated 375-degree oven on the middle rack. Bake for 5 to 7 minutes. Once done remove the pecans out of the oven. Let the pecans cool completely.
Strawberry powder
Step 2- Add 1. 5 ounces in weight of freeze-dried strawberries into a small food processor. Blend for 1 minute or until the strawberries are a fine powder. Once done place the strawberry powder into a small airtight container covered with a lid and set aside.
Dry ingredients (All-purpose flour mixture)
Step 3- Sift 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Milk and sour cream mixture)
Step 4- Add 2/3 cup whole milk (Room temp), 2/3 cup sour cream (Room temp), 2 teaspoons vanilla extract, 1/2 teaspoon butter extract and 1/4 teaspoon cake batter extract into a separate medium-sized bowl. Stir all ingredients together with a whisk until combined.
Cake batter
Step 5- Add 3 sticks unsalted butter (Softened) and 3 cups sugar into stand mixer bowl. Mix on high speed for 5 minutes. Scrape down the sides of your bowl.
Step 6- Add 5 large eggs (Room temp) into the batter one at a time while mixing on a medium speed. Scrape down the sides of your mixing bowl.
Step 7- Add the Dry ingredients (All-purpose flour mixture) and the Wet ingredients (Milk and sour cream mixture) into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Scrape down the sides of your mixing bowl after mixing each time.
Step 8- Add 3/4 cup crushed pineapple completely drained of its juices and 1 cup roasted chopped pecans into the batter. Fold the ingredients into the batter using a spatula. After mixing scrape down the sides of your bowl.
Baking the cake
Spray your Bundt pan with the Baker’s joy non-stick baking spray.
Preheat your oven to 325-degrees F.
Step 9- Add your prepared cake batter into your Bundt pan. Spread the batter around the Bundt pan as evenly as possible with a spatula. Shake the Bundt pan to make everything even and tap the bottom of the baking pan with your hands.
Step 10- Generously sprinkle the strawberry powder on top of the cake batter. Swirl the strawberry powder into the cake batter using a medium sized spoon. Again, spread the cake batter around the Bundt pan as evenly as possible with a spatula. Shake the baking pan to make the batter more even and tap the bottom of the baking pan with your hands.
Step 11- Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour and 10 minutes. Once done remove the cake from the oven. Toothpick test inserted into the cake should come out clean. Let the cake cool for 2 to 3 hours before removing it from the pan.
Step 12- Flip the cake over onto a cake serving pad or cooling rack and let the cake cool completely.
Cream cheese icing
Step 13- Add 1 and 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 2 and 1/2 tablespoons warm whole milk, 1.5 ounces in weight of cream cheese (Room temp), 1/2 teaspoon vanilla extract, and 1/4 teaspoon butter extract into a medium-sized bowl. Stir all ingredients with a whisk until the icing is creamy and smooth.
Step 14- Pour the icing on top of the cake. Let the icing set for 10 to 12 minutes and after that the cake is ready to be served.
YouTube instructional video
