Pineapple Pecan Cream Cheese Pound Cake – A Moist, Southern-Inspired Cake Bursting with Tropical Flavor and Nutty Crunch

Introduction

This Pineapple Pecan Cream Cheese Pound Cake is a showstopper—dense, moist, and packed with flavor. With a velvety base of butter and cream cheese, sweet crushed pineapple folded into the batter, and toasted pecans for crunch, it’s the kind of dessert that feels both indulgent and comforting.

Whether you’re serving it at a holiday gathering, a summer potluck, or just treating yourself to a slice with coffee, this cake delivers. And with a simple pineapple glaze drizzled over the top, it’s as beautiful as it is delicious.

Ingredients

For the Cake

1½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup crushed pineapple, drained but not bone-dry
1 cup chopped pecans (toasted for extra flavor)

For the Optional Pineapple Glaze

1 cup powdered sugar
2–3 tbsp pineapple juice (from drained pineapple or canned juice)
½ tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat Oven

Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt or tube pan thoroughly.

Step 2: Make the Batter

In a large bowl, cream butter and cream cheese until smooth and fluffy (3–4 minutes).
Gradually add sugar and beat until light and airy (3–5 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the creamed mixture until just combined.
Fold in crushed pineapple and toasted pecans by hand.

Step 3: Bake

Pour batter into prepared pan and smooth the top.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Glaze

In a small bowl, whisk together powdered sugar, pineapple juice, vanilla, and salt until smooth.
Drizzle over the cooled cake.

Tips for Success

Use room-temperature ingredients for a smooth, even batter.
Drain pineapple well to avoid excess moisture but keep it juicy.
Toast pecans for deeper flavor—just 5–7 minutes in a 350°F oven.
Don’t overmix once flour is added—this keeps the cake tender.
Grease every crevice of your Bundt pan to prevent sticking.

Serving Suggestions

Serve with whipped cream or vanilla ice cream.
Pair with coffee, tea, or a tropical cocktail.
Add fresh pineapple slices or mint sprigs for garnish.
Enjoy as a brunch centerpiece or elegant dessert.

Variations to Try

Coconut Twist: Add ½ cup shredded coconut to the batter.
Rum Glaze: Replace pineapple juice with dark rum for a boozy finish.
Nut Swap: Use walnuts or macadamia nuts instead of pecans.
Mini Cakes: Bake in mini Bundt pans for individual servings.
Spiced Version: Add ½ tsp cinnamon and ¼ tsp nutmeg to the batter.

Storage & Freezing

Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week—bring to room temp before serving.
Freeze unglazed cake tightly wrapped for up to 3 months.
Thaw overnight in the fridge and glaze before serving.

Behind the Recipe

This cake is inspired by classic Southern pound cakes, with a tropical twist. The cream cheese adds richness and moisture, while pineapple brings brightness and pecans add texture. It’s a dessert that feels familiar yet fresh—perfect for making memories around the table.

Conclusion

This Pineapple Pecan Cream Cheese Pound Cake is buttery, moist, and bursting with flavor. Whether you serve it for a celebration or a quiet afternoon treat, it’s a recipe that’s sure to impress. Easy to make, beautiful to serve, and impossible to forget.