A rich, buttery pound cake filled with tangy cream cheese, sweet crushed pineapple, and crunchy pecans. This moist and tender cake delivers the perfect balance of sweetness and texture, making it ideal for family gatherings, holidays, or an indulgent weekend dessert.
Why You’ll Love This Recipe
Incredibly moist texture thanks to cream cheese and pineapple
Buttery, dense crumb with a tender bite
Sweet and slightly tangy flavor combination
Crunchy pecans add the perfect contrast
Simple ingredients with impressive bakery-style results
Perfect for celebrations or everyday dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (226 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened
2 1/2 cups (500 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup (240 g) crushed pineapple, well drained
1 cup (120 g) chopped pecans
Optional glaze:
1 cup (120 g) powdered sugar
2–3 tablespoons pineapple juice or milk
Directions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3–4 minutes.
Gradually add the granulated sugar and continue beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
Stir in the vanilla extract. Gently fold in the well-drained crushed pineapple and chopped pecans until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.
If desired, whisk together powdered sugar and pineapple juice or milk to create a smooth glaze and drizzle over the cooled cake.
Servings and timing
Servings: 12–14 slices
Prep time: 20 minutes
Bake time: 75–90 minutes
Cooling time: 1 hour
Total time: Approximately 2 hours 30 minutes
Variations
Add 1/2 cup shredded sweetened coconut for a tropical twist.
Substitute walnuts for pecans if preferred.
Add 1/2 teaspoon coconut extract for extra flavor depth.
Toast the pecans before folding them into the batter for enhanced nuttiness.
Top with a cream cheese glaze instead of a simple sugar glaze for extra richness.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving for best texture.
To freeze, wrap the cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
If reheating a slice, warm it in the microwave for about 10–15 seconds for a freshly baked taste.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure it is finely crushed and very well drained to avoid excess moisture in the batter.
Why is it important to drain the pineapple?
Too much liquid can make the cake dense or soggy. Draining ensures the proper texture.
Can I make this cake without nuts?
Yes, simply omit the pecans. The cake will still be moist and flavorful.
What pan works best for this recipe?
A 10-inch bundt pan or tube pan works best to ensure even baking.
How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is done.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day as the flavors develop.
Why did my pound cake crack on top?
Cracking is normal for dense pound cakes and happens as the exterior sets before the interior finishes rising.
Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, making sure to coat all crevices.
Can I add a frosting instead of glaze?
Yes, a cream cheese frosting pairs beautifully with this cake for an extra decadent finish.
Conclusion
Pineapple Pecan Cream Cheese Pound Cake is a rich, moist, and flavorful dessert that combines creamy texture with tropical sweetness and nutty crunch. Whether served plain or topped with a simple glaze, this cake is sure to impress guests and satisfy any sweet craving. Bake it once, and it will quickly become a favorite in your dessert collection.
This Pineapple Pecan Cream Cheese Pound Cake is rich, buttery, and incredibly moist with tangy cream cheese, sweet crushed pineapple, and crunchy pecans. It delivers a dense yet tender crumb perfect for celebrations or an indulgent dessert.
Ingredients
1 cup (226 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened
2 1/2 cups (500 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup (240 g) crushed pineapple, well drained
1 cup (120 g) chopped pecans
1 cup (120 g) powdered sugar (optional glaze)
2–3 tablespoons pineapple juice or milk (optional glaze)
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
Beat butter and cream cheese together until smooth and creamy, about 3–4 minutes.
Gradually add granulated sugar and beat until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet mixture on low speed until just combined.
Stir in vanilla extract, then gently fold in well-drained pineapple and chopped pecans.
Pour batter into prepared pan and smooth the top.
Bake for 75–90 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for 15–20 minutes before transferring to a wire rack to cool completely.
If desired, whisk powdered sugar with pineapple juice or milk and drizzle over cooled cake.
Notes
Drain pineapple thoroughly to prevent excess moisture.
Toast pecans beforehand for enhanced flavor.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze tightly wrapped for up to 3 months and thaw overnight.
