Pineapple Pecan Cream Cheese Pound Cake

If you’re looking for a moist, buttery, and fruit-filled dessert that’s bursting with flavor, this Pineapple Pecan Cream Cheese Pound Cake is your dream come true. With layers of sweet pineapple, toasted pecans, and a rich cream cheese base, this cake is perfect for holiday gatherings, weekend brunch, or as a show-stopping centerpiece.

You’ll love how easily this cake comes together with pantry staples. Plus, the luscious glaze poured over the top creates a caramel-like finish that drips beautifully down every slice. For more inspiration on how to bake with cream cheese and tropical fruits, explore these tropical dessert recipes or this guide on baking with pineapple.

Ingredients

For the Cake:

• 1 cup (unsalted butter, softened)

• 1 (8 oz) package cream cheese, softened

• 2½ cups granulated sugar

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• 6 large eggs

• 3 cups all-purpose flour

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp salt

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• 1½ cups crushed pineapple, drained

• 1 cup chopped pecans (toasted, optional)

For the Glaze:

• 2 tbsp unsalted butter

• 1 cup powdered sugar

• 3–4 tbsp pineapple juice (reserved from drained pineapple)

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• ½ tsp vanilla extract

• Additional pecans for topping

Instructions

1. Prepare the Batter

• Preheat oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.

• In a large mixing bowl, cream together the butter, cream cheese, and sugar until fluffy (about 4–5 minutes).

• Add eggs one at a time, mixing well after each addition.

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• Stir in the vanilla extract.

2. Mix Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

3. Fold in Pineapple & Pecans

• Gently fold in the crushed pineapple and chopped pecans.

• Pour the batter into the prepared pan and smooth the top.

4. Bake the Cake

• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze

• In a saucepan over low heat, melt the butter.

• Whisk in the powdered sugar, pineapple juice, and vanilla until smooth and pourable.

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• Drizzle the glaze over the cooled cake and top with additional pecans if desired.

Serving Tips

• Best served slightly chilled or at room temperature.

• Pair with a scoop of vanilla ice cream or whipped cream for added indulgence.

• Store in an airtight container for up to 4 days at room temp or a week in the fridge.

Optional Add-ins

• Swap crushed pineapple for diced fresh pineapple for more texture.

• Use coconut flakes for a tropical twist.

• Add a pinch of cinnamon to the batter for warm notes.

FAQs

Can I freeze the cake?
Yes! Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Can I use canned pineapple?
Absolutely. Just make sure it’s well-drained to avoid excess moisture in the batter.

What if I don’t have a bundt pan?
You can bake it in two loaf pans—just reduce baking time to 50–60 minutes.

Time & Yield

• Prep time: 20 minutes

• Bake time: 70–80 minutes

• Cool & glaze: 30 minutes

• Total time: ~2 hours

• Servings: 12–14 slices

Final Thoughts

This Pineapple Pecan Cream Cheese Pound Cake is a delightful blend of sweetness, creaminess, and crunch. It’s ideal for Easter, Thanksgiving, or any time you crave a moist, rich dessert. With the perfect balance of fruit and nut flavors, you’ll want to make it over and over again!

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