Irresistible Pineapple Pecan Cream Cheese Pound Cake Recipe

Oh, you’re in for a treat! This pineapple pecan cream cheese pound cake is everything a dessert should be—rich, buttery, and packed with juicy pineapple bites and crunchy toasted pecans. The cream cheese gives it this incredible velvety texture that just melts in your mouth, while the pineapple adds a little tropical sweetness that’ll make you go back for seconds (or thirds). Trust me, one bite and you’ll understand why this cake has been my go-to for birthdays, potlucks, and any day that needs a little extra joy.

I’ve been baking this pineapple pecan cream cheese pound cake for years, tweaking and perfecting it until it’s just right. What makes it special? It’s not just the ingredients—it’s how they all come together. The pineapple keeps it super moist, the pecans add that perfect crunch, and the cream cheese? Oh, it’s the secret weapon that makes this cake taste like heaven. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and always a hit. Let’s get baking!

Why You’ll Love This Pineapple Pecan Cream Cheese Pound Cake

This isn’t just any pound cake—it’s a showstopper that’ll have everyone begging for the recipe. Here’s why it’s a must-bake:

• Unbelievably moist: The cream cheese and pineapple keep every bite tender, so it never dries out.
• Tropical twist: Sweet pineapple bits add a burst of flavor that pairs perfectly with buttery pecans.
• Easy to make: No fancy techniques—just cream, mix, and bake. Perfect for bakers of all levels!
• Crowd-pleaser: It’s fancy enough for special occasions but simple enough for Sunday dessert.
• That glaze: The pineapple-infused drizzle takes it over the top (and it’s ridiculously easy to whip up).

Seriously, one slice and you’ll be hooked. It’s that good.

Ingredients for Pineapple Pecan Cream Cheese Pound Cake

Gather these simple ingredients—most are pantry staples, but a few special touches make this cake unforgettable. I’ve split them into batter and glaze so you can prep like a pro!

For the cake batter:

• 1 ½ cups (3 sticks) unsalted butter, softened (trust me, room temp is key!)
• 1 (8 oz) package cream cheese, softened (don’t skip this—it’s the magic ingredient)
• 3 cups granulated sugar (yes, it’s a lot, but it’s a pound cake—indulge!)
• 6 large eggs (add one at a time for that perfect texture)
• 3 cups all-purpose flour (spoon and level it—no packing!)
• ½ teaspoon baking powder (just a lift, not too much)
• ½ teaspoon salt (balances the sweetness)
• 1 teaspoon vanilla extract (the good stuff, if you have it)
• 1 teaspoon almond extract (optional, but oh-so-worth it)
• 1 cup crushed pineapple, well-drained (save 3 tablespoon juice for the glaze!)
• 1 ½ cups chopped pecans (toast them first—game changer)

For the glaze:

• 2 cups powdered sugar (sifted if it’s lumpy)
• 3 tablespoons pineapple juice (from your drained pineapple)
• ½ teaspoon vanilla extract (a little extra never hurts)
• ½ cup chopped pecans, for garnish (because pretty matters)

Ingredient Notes & Substitutions

Pineapple: Drain it well—squeeze it in a sieve or press with a spoon. Extra juice = soggy cake. (But save that liquid gold for the glaze!)

Pecans: Toasting is optional but *highly* recommended. Just 5 minutes in a 350°F oven until fragrant. Walnuts work too, but pecans are sweeter.

Extracts: Almond extract adds depth, but vanilla alone works fine. No vanilla? Use the reserved pineapple juice in the batter instead.

Glaze too thick? Add more juice, 1 teaspoon at a time. Too thin? Extra powdered sugar. Easy fix!

How to Make Pineapple Pecan Cream Cheese Pound Cake

Okay, let’s get to the fun part—making this dreamy cake! Follow these steps, and you’ll have a perfect pineapple pecan cream cheese pound cake every time. I promise, it’s easier than it looks.

1. Prep the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan really well—those nooks and crannies love to cling to cake. (I like to use a pastry brush to get into all the crevices.)
2. Cream the butter, cream cheese, and sugar: In a large bowl, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the sugar and keep beating until it’s light and almost whipped—about 3-4 minutes. This step is *key* for that tender crumb!
3. Add the eggs one at a time: Crack in an egg, mix until fully incorporated, then repeat. Scrape the bowl occasionally to make sure everything’s evenly combined. Patience here pays off—don’t rush it!
4. Whisk dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. This keeps the leavening even and avoids pockets of baking powder in your cake.
5. Combine dry and wet: Gradually add the dry ingredients to the butter mixture, mixing just until the flour disappears. Overmixing = tough cake, so stop when you see no more streaks.
6. Fold in the good stuff: Gently stir in the vanilla, almond extract (if using), crushed pineapple, and toasted pecans. The batter will be thick and luxurious—just how it should be.
7. Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 7 5-85 minutes. Start checking at 75 minutes—the cake is done when a toothpick comes out with just a few moist crumbs (not wet batter). The top should be golden and slightly springy to the touch.
8. Cool it right: Let the cake cool in the pan for 15 minutes—no less, or it might stick! Then, invert it onto a wire rack to cool completely before glazing. (Resist the urge to slice it warm—it needs time to set!)

Pro Tips for Success

• Toast those pecans: Just 5-7 minutes in the oven deepens their flavor *so* much.
• Room temp ingredients: Cold butter or cream cheese won’t cream properly. Plan ahead!
• Don’t overmix: Once the flour goes in, mix until *just* combined. A few streaks are okay—they’ll disappear.
• Cool completely: Glazing a warm cake = soggy mess. Wait at least 1-2 hours.

Pineapple Pecan Cream Cheese Pound Cake Glaze

Oh, this glaze is the crowning glory! It's so simple but adds that perfect sweet-tart finish. Just whisk together the powdered sugar, reserved pineapple juice, and vanilla until smooth. Want it thicker? Add more sugar a tablespoon at a time. Too thick? A teaspoon of extra juice loosens it right up. Drizzle it over the cooled cake while it's still slightly runny—it'll set into the most beautiful glossy finish. Sprinkle those extra pecans on top for crunch, and voila—pure magic!

Serving & Storing Pineapple Pecan Cream Cheese Pound Cake

This cake is heavenly served slightly warm or at room temp—just enough to let the pineapple and cream cheese flavors shine. My favorite trick? A quick 10-second microwave zap before serving to make it extra cozy. (Careful—too long and the glaze melts!)

To store, keep it in an airtight container at room temp for up to 3 days. The pineapple keeps it moist, but if you want to freeze it, wrap individual slices tightly in plastic wrap, then foil. They’ll stay perfect for a month—just thaw on the counter when that sweet craving hits!

Pineapple Pecan Cream Cheese Pound Cake FAQs

Got questions? I've got answers! Here are the most common things people ask about this dreamy cake:

Can I use canned pineapple instead of fresh?
Absolutely! Canned crushed pineapple works great—just drain it really well. Fresh pineapple is too juicy and can make the batter soggy.

How do I keep my pound cake from drying out?
Don't overbake it! Pull it out when a toothpick has just a few moist crumbs. The cream cheese and pineapple are your moisture insurance.

Can I skip the pecans?
Sure, but you'll miss that lovely crunch. If allergies are an issue, try toasted coconut instead—it's delicious with pineapple!

Why did my cake stick to the pan?
You probably didn't grease/flour thoroughly enough. Next time, use a pastry brush to get into every nook of that Bundt pan.

Can I make this in loaf pans?
Yes! Divide the batter between two 9x5-inch loaf pans and bake for 50-60 minutes. Same great taste, just easier sharing!

Nutritional Information

Now, let's be real—this pineapple pecan cream cheese pound cake is a treat, not health food! But if you're curious, here's the breakdown per slice (based on 12 servings). Remember, estimates vary depending on your exact ingredients:

• Calories: 520
• Fat: 28g (14g saturated)
• Sugar: 45g
• Sodium: 120mg
• Carbs: 65g
• Protein: 6g

My philosophy? Life's too short to skip dessert—just savor every bite of this beauty!

Share Your Thoughts

I'd love to hear how your pineapple pecan cream cheese pound cake turned out! Did you add any special twists? Leave a note below—your baking stories always make my day.

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