Pineapple Pecan Cream Cheese Pound Cake

Pineapple Pecan Cream Cheese Pound Cake is one of those rich, indulgent desserts I make when I want something moist, dense, and packed with sweet, buttery flavor. The cream cheese adds a velvety texture, the pineapple gives it a subtle tropical twist, and the pecans add that perfect crunch. Whether I serve it plain, dusted with powdered sugar, or topped with a glaze, this cake always feels like a Southern classic baked with love.

Why You’ll Love This Recipe

I love how this pound cake brings together creamy, fruity, and nutty flavors in every bite. It’s rich but not heavy, with the cream cheese creating a smooth, luxurious crumb. The pineapple adds moisture and a hint of brightness that cuts through the richness, and the pecans give it a satisfying texture. It’s perfect for holidays, brunches, or just when I want a sturdy, impressive dessert that doesn’t need a lot of fuss.

ingredients

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

For the pound cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 1 (8-ounce) package cream cheese, softened

• 3 cups granulated sugar

• 3 cups all-purpose flour

• 6 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1 cup crushed pineapple, drained

• 1 cup chopped pecans

Optional glaze (for finishing):

• 1 cup powdered sugar

• 2–3 tablespoons pineapple juice or milk

• 1/4 teaspoon vanilla extract

directions

1. I preheat the oven to 325°F (160°C) and grease and flour a bundt or tube pan thoroughly.

2. In a large bowl, I cream the softened butter and cream cheese together until smooth.

3. I add the sugar gradually and beat until light and fluffy, about 4–5 minutes.

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

5. I stir in the vanilla extract and salt.

6. I gradually mix in the flour, being careful not to overmix.

7. I gently fold in the drained crushed pineapple and chopped pecans until evenly distributed.

8. I pour the batter into the prepared pan, smooth the top, and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

10. If I’m using the glaze, I whisk the ingredients together and drizzle it over the cooled cake.

Servings and timing

This recipe makes about 12–16 servings.

Prep time: 20 minutes
Bake time: 80 minutes
Total time: 1 hour 40 minutes

Variations

Sometimes I use toasted coconut in place of or in addition to the pecans for more tropical flavor. I’ve also tried adding a splash of rum or almond extract for a deeper twist. If I want a less sweet version, I reduce the sugar by 1/2 cup and skip the glaze. And when I want a more decorative finish, I top the cake with additional chopped pecans or pineapple chunks after glazing.

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. It also freezes well—I wrap individual slices in plastic wrap and freeze in a sealed container for up to 2 months. To enjoy again, I let it come to room temperature or warm slices slightly in the microwave for 10–15 seconds.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain off as much juice as possible to avoid making the batter too wet.

Can I make this in a loaf pan?

I’ve baked it in two standard loaf pans instead of a bundt pan—just reduce the bake time to around 60 minutes and keep an eye on doneness.

Why does my pound cake crack on top?

That’s normal for dense cakes like this—it adds a rustic charm and doesn’t affect the flavor or texture.

Can I use other nuts besides pecans?

Absolutely. I’ve used chopped walnuts or almonds with great results, or left them out entirely for a nut-free version.

How do I prevent the cake from sticking to the pan?

I always make sure to grease and flour the pan very well, especially in all the grooves if I’m using a bundt pan. Sometimes I use baking spray with flour for extra insurance.

Conclusion

Pineapple Pecan Cream Cheese Pound Cake is one of those comforting, timeless recipes that feels as good to make as it does to eat. With its rich crumb, subtle pineapple sweetness, and crunchy pecans, it’s a dessert I turn to when I want something classic yet just a bit unexpected. Whether for a gathering or a quiet weekend treat, it’s always worth every bite.