Pineapple Pecan Cream Cheese Pound Cake
Dense, buttery, and ultra-moist—this pound cake combines tangy pineapple, rich cream cheese, and crunchy pecans for a bakery-style dessert with big flavor.
🛒 Ingredients
🍰 Cake
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, well-drained
- 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
1. Prep oven
- Preheat to 160°C (325°F)
- Grease and flour a bundt or loaf pan
2. Cream butter & cheese
- Beat butter and cream cheese until smooth and fluffy
- Gradually add sugar and beat until light and creamy
3. Add eggs
- Add eggs one at a time, mixing well after each
- Stir in vanilla extract
4. Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt
5. Mix batter
- Gradually add dry ingredients to wet mixture
- Fold in drained pineapple and pecans gently
6. Bake
- Pour batter into prepared pan
- Bake 70–90 minutes until a toothpick comes out clean
7. Cool
- Let cool in pan 15 minutes, then transfer to rack
🍯 Make the glaze (optional)
- Whisk powdered sugar with pineapple juice/milk and vanilla
- Drizzle over cooled cake
🍽️ Serving Ideas
- Serve with whipped cream or vanilla ice cream 🍨
- Add extra toasted pecans on top
- Pair with coffee or tea ☕
🔥 Tips
- Drain pineapple very well to avoid a soggy cake
- Don’t overmix after adding flour
- Use room-temperature ingredients for smooth batter
- Tent with foil if top browns too quickly
🍍 Why it’s so good
The cream cheese makes it rich and tender, pineapple adds moisture and brightness, and pecans bring a perfect crunchy contrast—every bite is balanced and indulgent.