Pineapple Pecan Cream Cheese Pound Cake

Pineapple pecan cream cheese pound cake is a rich, moist dessert that I love to bake when I want something truly indulgent with a Southern twist. The sweet pineapple, crunchy pecans, and creamy texture from the cream cheese create a perfect balance in every slice. It’s dense, buttery, and has just the right hint of tropical flavor that keeps everyone coming back for seconds.

Why You’ll Love This Recipe

I love this cake because it delivers everything I want in a pound cake—dense, moist, and flavorful with a tender crumb. The crushed pineapple adds a natural sweetness and a bit of moisture, while the pecans give it a pleasant crunch. Cream cheese in the batter makes the texture incredibly soft and velvety. Whether I serve it plain, glazed, or with whipped cream, this cake never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup crushed pineapple, drained
1 tsp vanilla extract
1 cup chopped pecans

Optional: powdered sugar for dusting or glaze for topping

Directions

1. I preheat the oven to 325°F (160°C) and grease a 10-inch bundt or tube pan generously, making sure to get every curve.

2. I cream the butter and cream cheese together in a large bowl until light and fluffy. Then I gradually add the sugar, beating well after each addition.

3. I mix in the eggs one at a time, making sure each one is fully incorporated before adding the next.

4. In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. I fold in the crushed pineapple, vanilla extract, and chopped pecans gently with a spatula.

6. I pour the thick batter into the prepared pan and smooth the top.

7. I bake the cake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack to cool completely.

9. Once cooled, I dust with powdered sugar or drizzle with a light glaze if I want a sweet finish.

Servings and timing

This recipe serves 12 to 16 slices.
Prep time: 20 minutes
Bake time: 1 hour 15–30 minutes
Cooling time: 1 hour
Total time: About 2.5 hours

Variations

• I sometimes add a pinch of cinnamon or nutmeg for a warm spice note.

• Toasting the pecans before folding them in adds a deeper nutty flavor.

• If I want a boozy twist, I drizzle the cooled cake with a simple rum glaze.

• For extra pineapple flavor, I fold in a few small pineapple chunks along with the crushed pineapple.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days.
To freeze, I wrap individual slices or the whole cake (un-glazed) in plastic wrap and foil, then freeze for up to 2 months. I thaw it at room temperature before serving.
To reheat a slice, I microwave it for about 10–15 seconds for that fresh-out-of-the-oven texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain it well so the batter doesn’t get too wet.

What’s the best pan for this cake?

I use a heavy-duty bundt or tube pan, greased well to prevent sticking since this is a dense cake.

Can I make this without nuts?

Absolutely. I’ve made it nut-free for guests with allergies, and it’s still delicious and moist without the pecans.

How do I know when it’s done baking?

I check with a toothpick or cake tester—it should come out clean with no wet batter. The top also turns golden and springs back lightly when touched.

Can I add a glaze?

Yes! A simple glaze made with powdered sugar, milk, and a splash of vanilla or pineapple juice is a great finishing touch.

Conclusion

Pineapple pecan cream cheese pound cake is a true showstopper that’s rich, moist, and full of comforting flavors. I love how easy it is to make, yet it tastes like something you’d find at a Southern bakery. Whether I’m baking it for a family gathering, a potluck, or just because I want a sweet treat, this cake always delivers buttery goodness with a tropical twist.