Looking for a show-stopping dessert that’s rich, moist, and packed with tropical flavor? This Pineapple Pecan Cream Cheese Pound Cake is a dreamy Southern-inspired treat that’s perfect for holidays, brunches, and special occasions. It combines the creamy texture of classic pound cake with the fruity tang of pineapple and a delightful crunch from pecans—baked to golden perfection in a bundt pan.

Why You’ll Love This Recipe:

Perfectly Moist & Dense Texture
Tropical Flavor with a Nutty Crunch
Elegant Yet Easy for Entertaining

Ingredients Breakdown:

Unsalted Butter (1½ cups, softened): Provides richness and classic pound cake texture.
Cream Cheese (8 oz, softened): Adds moisture, tang, and a slight creaminess to the batter.
Granulated Sugar (3 cups): Sweetens the cake and helps create a tender crumb.
Eggs (6 large): Structure and richness—key to the pound cake’s dense, smooth texture.
Vanilla Extract (1 tsp): Enhances all the flavors with warm, aromatic depth.
All-Purpose Flour (3 cups): The base of the cake, giving it structure and body.
Baking Powder (½ tsp): Adds a slight lift to balance the density.
Salt (¼ tsp): Brings out the sweetness and balances the flavors.
Crushed Pineapple (1 cup, well-drained): Adds moisture, tropical sweetness, and a little texture.
Chopped Pecans (1 cup): Offers a buttery crunch and nutty contrast to the soft cake.

Optional Finishes:

Dust with powdered sugar for a classic, elegant touch.
Make a simple pineapple glaze: Combine 1 cup powdered sugar with 2–3 tbsp pineapple juice. Drizzle over the cooled cake for extra flavor and visual appeal.

Tips and Tricks:

Drain the pineapple well to avoid a soggy cake.
Use room-temperature ingredients for better texture.
Don’t overmix once the flour is added to keep the crumb tender.
Wrap leftovers tightly to maintain moisture—this cake stays fresh for days.

Variations and Customizations:

Tropical Twist: Add shredded coconut or swap pecans for macadamia nuts.
Citrus Zing: Add lemon or orange zest to the batter.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Mini Bundt Cakes: Use mini molds for individual servings and reduce baking time.

Pairing Suggestions:

Perfect With:
- A cup of hot tea or iced coffee
- Fresh berries or whipped cream
- A dollop of vanilla yogurt for breakfast-style indulgence

Storage Instructions:

Room Temp: Store in an airtight container for up to 3 days.
Refrigerate: Keeps well for up to 1 week.
Freeze: Wrap tightly in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.

Pineapple Pecan Cream Cheese Pound Cake

Author: easysweetmeal
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x

Print Recipe

Description

This Pineapple Pecan Cream Cheese Pound Cake is rich, buttery, and incredibly moist with a tropical twist. The tangy cream cheese base pairs perfectly with sweet crushed pineapple and crunchy pecans, making every bite a delight.

Ingredients

Scale

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

Instructions

1. Preheat and Prepare Pan

Preheat oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan, ensuring all grooves are coated.

2. Cream Butter and Cream Cheese

In a large mixing bowl, beat butter and cream cheese together until smooth and creamy.
Add sugar gradually and continue beating for 4–5 minutes, until the mixture is light and fluffy.

3. Add Eggs and Vanilla

Beat in eggs, one at a time, mixing well after each addition.
Stir in vanilla extract.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mix into the wet mixture, blending until just combined—avoid overmixing.

5. Fold in Fruit and Nuts

Gently fold in the well-drained crushed pineapple and chopped pecans until evenly distributed.

6. Fill and Bake

Pour the batter into your prepared bundt pan and smooth the top with a spatula.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Notes

Be generous with greasing the bundt pan—this cake has a delicate crumb and needs a good release.
You can lightly toast the pecans for added flavor before mixing them in.

Prep Time: 20 minutes
Cook Time: 75–85 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American