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Pineapple Pecan Cream Cheese Pound Cake

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A rich and moist Southern-style pound cake made with cream cheese, sweet crushed pineapple, and crunchy pecans. Dense, buttery, and full of tropical flavor, it’s perfect for gatherings or as an indulgent dessert.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 40 minutes (includes cooling)
  • Yield: 12 to 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 10-inch bundt or tube pan generously.
  2. Cream butter and cream cheese together until light and fluffy. Gradually add sugar, beating well.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
  5. Fold in crushed pineapple, vanilla extract, and chopped pecans.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.
  8. Cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
  9. Dust with powdered sugar or drizzle with glaze before serving if desired.

Notes

  • Add cinnamon or nutmeg for a warm spice variation.
  • Toast pecans before folding in for extra nutty flavor.
  • Drizzle with rum glaze for a boozy twist.
  • Fold in small pineapple chunks for more tropical flavor.
  • Cake freezes well for up to 2 months if wrapped tightly.

Nutrition

Find it online: https://allcookedup.com/pineapple-pecan-cream-cheese-pound-cake/