If you love desserts that are luxuriously moist, buttery, and bursting with tropical flavor, this Pineapple Pecan Cream Cheese Pound Cake is about to become your new go-to treat. The creamy richness of cream cheese blends beautifully with the buttery crumb, while sweet pineapple and crunchy pecans add a delightful contrast in every bite.

Perfect for holiday gatherings, Sunday suppers, or easy make-ahead dessert ideas, this pound cake is as stunning on the table as it is delicious on the palate. Serve it with coffee for brunch, a dollop of whipped cream for dessert, or simply enjoy a slice all by itself for the ultimate comfort food indulgence.

Why You’ll Love This Recipe

Incredibly moist from cream cheese and pineapple.
Rich, buttery flavor with a tender crumb.
Tropical twist from sweet pineapple and crunchy pecans.
Perfect make-ahead dessert — even better the next day.
Crowd-pleasing for potlucks, parties, and holidays.
Simple ingredients with bakery-quality results.

Ingredient Breakdown

Unsalted Butter – Creates a rich, tender crumb and adds classic pound cake flavor.
Cream Cheese – Keeps the cake ultra-moist and adds a subtle tang.
Granulated Sugar – Sweetens and helps with the cake’s golden crust.
Eggs – Bind ingredients and give structure to the cake.
All-Purpose Flour – The foundation for the cake’s texture.
Baking Powder – Provides just enough lift for a perfectly dense yet soft pound cake.
Salt – Balances sweetness and enhances flavors.
Vanilla Extract – Adds warm, aromatic depth.
Crushed Pineapple (well-drained) – Infuses tropical sweetness without making the batter too wet.
Chopped Pecans – Add buttery crunch and nutty flavor.
Powdered Sugar – Forms the base of the optional glaze.
Pineapple Juice – Thins the glaze while enhancing the pineapple flavor.

Step-by-Step Instructions

Prep the Oven & Pan
Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily.
Cream the Base
In a large mixing bowl, beat softened butter and cream cheese until creamy and lump-free.
Incorporate Sugar
Gradually add sugar, beating until the mixture is light and fluffy — about 3–4 minutes.
Add Eggs
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Combine Wet & Dry
Slowly add the flour mixture to the wet ingredients, mixing just until combined. Overmixing can make the cake dense.
Flavor Boost
Stir in vanilla extract, drained pineapple, and chopped pecans until evenly distributed.
Bake to Perfection
Pour batter into the prepared Bundt pan, smoothing the top. Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool fully before glazing.
Glaze (Optional)
Whisk together powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over the cooled cake.

Pro Tips

Drain pineapple thoroughly — excess liquid can make the cake soggy.
Room temperature ingredients ensure even mixing and a smooth batter.
Don’t rush the creaming step — it traps air for a lighter texture.
Check doneness early — some ovens run hot, so test at the 1-hour mark.
Glaze only when cool — or it will melt right off.

Ingredient Swaps or Variations

Walnuts instead of pecans for a different nutty note.
Coconut flakes for extra tropical flair.
Lemon zest for a citrusy twist.
Gluten-free flour blend for a wheat-free version.
Rum glaze for an adult dessert upgrade.

Serving Suggestions

Serve with fresh whipped cream and pineapple slices.
Pair with coffee or black tea for an afternoon treat.
Add a scoop of vanilla ice cream for dessert.

Make Ahead + Storage Tips

Make Ahead: Bake the cake up to 2 days in advance; wrap tightly in plastic wrap.
Storage: Store at room temperature for up to 4 days or refrigerate for up to 1 week.
Freezing: Wrap slices individually and freeze for up to 3 months.
Reheating: Microwave slices for 10–15 seconds or warm in the oven at 300°F (150°C).

Cultural or Historical Notes

Pound cake traces its roots back to 18th-century Europe, named for the original formula of one pound each of butter, sugar, eggs, and flour. This Southern-inspired version infuses pineapple for a sunny tropical touch and pecans for a nod to classic Southern baking.

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: Yes, but it must be finely chopped and drained to avoid excess moisture.

Q: Can I make this without nuts?
A: Absolutely. Simply omit the pecans for a nut-free cake.

Q: Why is my pound cake dense?
A: Overmixing the batter or using cold ingredients can make the texture heavy.

Q: How do I know when the cake is done?
A: Insert a toothpick into the thickest part — it should come out clean or with just a few crumbs.

Emily