Cut the top off the pineapple and cut the top in half lengthwise. Keep in refrigerator until ready to use.

Using a stand mixer with the paddle attachment, whip the cream cheese and sour cream on medium until smooth and creamy. I had my cream cheese at room temperature so it was easier to mix.

Mix all of the remaining ingredients into the cream cheese/sour cream mixture. (45 seconds) (Except the perfect pecan halves, those go on top.)

Scoop the spread onto the final serving plate and shape into a barrel. Make sure the plate is big enough to fit the top of the pineapple on the plate. But don't put it on top yet, cover the spread with plastic wrap and let sit in fridge for 4 -5 hours, or overnight to let the flavors fully develop.

Right before you're ready to serve the spread, place the pecans on top. If you put them on too early, they might get soggy.

Place the pineapple top at the top of the barrel shaped cheese and you're done!