Tips
Press pineapple through a strainer to remove excess juice.
Let the cake rest overnight for best flavor.
Store tightly wrapped to maintain moisture.
Glaze only after the cake has fully cooled.
Prep Time
25 minutes
Cooking Time
85 minutes
Total Time
1 hour 50 minutes
Nutritional Information (Approximate per slice)
Calories: 510
Protein: 6g
Sodium: 250mg
FAQs
Can I use canned pineapple?
Yes, crushed canned pineapple works perfectly—just drain it very well.
Can this cake be frozen?
Yes, freeze the unglazed cake tightly wrapped for up to 3 months.
Why is cream cheese used in pound cake?
Cream cheese adds richness, moisture, and a tender crumb.
How do I store leftovers?
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Conclusion
Pineapple Pecan Cream Cheese Pound Cake is a rich, Southern-inspired dessert that brings together buttery pound cake, tangy pineapple, creamy texture, and crunchy pecans in every bite. Moist, flavorful, and beautifully balanced, this cake is perfect for special occasions or everyday indulgence. Once you bake it, it’s guaranteed to become a cherished favorite in your recipe collection.
Pound Cake Batter
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ cup crushed pineapple, well drained
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1 cup chopped pecans, lightly toasted
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons pineapple juice or milk
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½ teaspoon vanilla extract
Instructions
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.
Notes
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Drain pineapple extremely well to prevent a soggy cake.
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Toasting pecans enhances flavor and texture.
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Use room-temperature ingredients for a smooth batter.
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Tent loosely with foil if the top browns too quickly.
