Pound cake has been a beloved classic for centuries, known for its dense yet tender crumb and rich buttery flavor. But when you take that timeless base and add tropical pineapple, nutty pecans, and velvety cream cheese, you elevate it into something truly unforgettable. The Pineapple Pecan Cream Cheese Pound Cake is a luscious dessert that blends sweetness, tang, and crunch—perfect for special occasions, holidays, or whenever you want to impress your guests with something both comforting and elegant.
Why This Cake Stands Out
This cake has all the hallmarks of a Southern-inspired dessert: it’s indulgent, full of flavor, and built for sharing. The cream cheese ensures the cake stays moist and velvety, while the pineapple adds bursts of juicy sweetness. Toasted pecans weave through the batter, offering texture and a nutty depth that balances the tropical fruit. Whether served plain, dusted with powdered sugar, or drizzled with a simple glaze, this pound cake is guaranteed to be the centerpiece of your dessert table.
Ingredients:
Here’s what you’ll need to make one large bundt-style cake (serves 12–14):
1 ½ cups (3 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup crushed pineapple (drained well)
1 cup chopped pecans (toasted for best flavor)
Optional glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice (or milk)
½ tsp vanilla extract
Instructions:
Preheat the Oven Heat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan.
Cream the Butter, Cream Cheese, and Sugar In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add sugar and continue beating until the mixture is fluffy, about 4–5 minutes.
Add the Eggs Beat in the eggs one at a time, mixing well after each addition.
Combine the Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Flavor Stir in vanilla extract, pineapple, and pecans until evenly distributed throughout the batter.
Bake the Cake Pour the batter into the prepared pan. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Glaze (Optional) Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Once completely cool, drizzle with pineapple glaze or dust with powdered sugar.
Serving Suggestions
Serve slices warm with a dollop of whipped cream for a lighter touch. Pair with a scoop of vanilla or coconut ice cream for extra indulgence. Drizzle with a cream cheese glaze for a bakery-style presentation.
Tips & Variations
For extra pineapple flavor: Add a few tablespoons of reserved pineapple juice into the batter. Nut swap: Pecans can be replaced with walnuts or macadamia nuts for a twist. Holiday touch: Add a teaspoon of ground cinnamon or nutmeg for warmth during the colder months. Mini loaves: Divide the batter into mini loaf pans to create giftable treats.
Storage & Make-Ahead
Room Temperature: Store tightly wrapped at room temperature for up to 4 days. Refrigerator: Extend freshness by storing in the fridge for up to 7 days. Freezer: Wrap slices or the whole cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
The Pineapple Pecan Cream Cheese Pound Cake is more than just a dessert—it’s an experience. Moist, rich, and bursting with flavor, it strikes the perfect balance between indulgent creaminess, nutty crunch, and tropical brightness. Whether you bake it for a Sunday family dinner, a church potluck, or a festive holiday gathering, it’s bound to become one of those recipes everyone asks you to make again and again.