Introduction
Pineapple Pecan Cream Cheese Pound Cake is a rich, Southern-style dessert that blends buttery pound cake, tangy cream cheese, sweet crushed pineapple, and crunchy toasted pecans into one unforgettable loaf. This cake is dense yet tender, moist without being heavy, and bursting with layers of flavor and texture in every slice.
What makes this pound cake truly special is the balance between sweetness and richness. The crushed pineapple adds natural moisture and a subtle tropical brightness, while the cream cheese gives the cake its signature velvety crumb. Toasted pecans bring warmth, nuttiness, and a satisfying crunch that contrasts beautifully with the soft cake interior.
This recipe is a classic crowd-pleaser, perfect for holidays, church gatherings, potlucks, brunch tables, and Sunday dinners. It’s also a fantastic make-ahead cake—its flavor deepens overnight, and it stays moist for days when stored properly. Whether served plain, dusted with powdered sugar, or finished with a light glaze, this cake always feels special and indulgent.
If you love old-fashioned pound cakes with a Southern twist, Pineapple Pecan Cream Cheese Pound Cake is a must-bake recipe that delivers comfort, elegance, and irresistible flavor.
Ingredients
Pound Cake Batter
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup crushed pineapple, well drained
1 cup chopped pecans, lightly toasted
Optional Glaze
1 cup powdered sugar
2–3 tablespoons pineapple juice or milk
½ teaspoon vanilla extract
Preparation
Step 1: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, making sure all crevices are well coated to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the sugar and beat until light, fluffy, and pale in color.
Step 3: Add Eggs and Flavoring
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Do not overmix.
Step 5: Fold in Pineapple and Pecans
Gently fold in the well-drained crushed pineapple and toasted pecans, ensuring even distribution throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Variations
Coconut Pineapple Version: Add ½ cup sweetened shredded coconut.
Rum Glazed Pound Cake: Add a splash of rum to the glaze for a tropical twist.
Mini Bundt Cakes: Divide batter into mini pans and reduce baking time.
Walnut Substitute: Replace pecans with chopped walnuts.
Extra Pineapple Flavor: Add pineapple extract for a bolder taste.
Cooking Notes
Drain pineapple extremely well to prevent a soggy cake.
Toasting pecans enhances flavor and texture.
Use room-temperature ingredients for a smooth batter.
Tent loosely with foil if the top browns too quickly.
Serving Suggestions
Serve Pineapple Pecan Cream Cheese Pound Cake sliced thick and slightly warm or at room temperature. It pairs beautifully with coffee, tea, or fresh whipped cream. This cake is perfect for dessert, brunch spreads, or as a sweet afternoon treat.
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