Introduction

There are few desserts that command respect quite like a classic pound cake. It’s dense, it’s buttery, and it’s the epitome of comfort food. But sometimes, a classic deserves a makeover. That’s where this Pineapple Pecan Cream Cheese Pound Cake steps in.

This recipe takes the rich, velvety crumb of a traditional cream cheese pound cake and infuses it with bright, sunny crushed pineapple and the earthy crunch of toasted pecans. The addition of cream cheese doesn’t just add flavor; it’s the secret weapon for an unbelievably moist texture that lasts for days. Topped with a simple, tangy pineapple glaze, this cake is an absolute showstopper. It’s elegant enough for a holiday table but easy enough to bake on a lazy Sunday. Trust me, once you try this tropical spin, you’ll never look at plain pound cake the same way again.

Why I Love This Recipe

I’ve baked a lot of cakes in my time, but this one holds a special place in my heart for a few key reasons:

• The Texture is King: Thanks to the cream cheese and the moisture from the pineapple, this cake is practically indestructible. It stays incredibly moist and tender.
• A Beautiful Balance: The rich, buttery flavor of the pound cake is perfectly cut by the sweet tartness of the pineapple. The pecans provide a crucial textural contrast, moving the cake beyond just creamy richness.
• Crowd-Pleaser Guaranteed: Whether I’m serving it at a casual barbecue or a formal dinner party, people always ask for the recipe. It’s got that nostalgic, “big family dessert” vibe, much like my favorite Big Family Banana Pudding.
• It’s a Make-Ahead Marvel: Pound cakes get even better the day after they are baked, making this the perfect dessert to prep ahead of time.

Ingredients

Ingredient	Quantity	Notes
For the Cake
Unsalted Butter, softened	1 1/2 cups (3 sticks)	Must be softened to room temperature.
Cream Cheese, softened	8 oz block	Full-fat, softened to room temperature.
Granulated Sugar	3 cups
Large Eggs	6	Must be at room temperature.
Vanilla Extract	2 tsp
All-Purpose Flour	3 cups
Baking Powder	1/2 tsp
Salt	1/2 tsp
Crushed Pineapple, drained	1 cup	Drain well, but leave some moisture—don’t squeeze it bone-dry.
Chopped Pecans	1 cup	Highly recommend toasting them first!
Optional Pineapple Glaze
Powdered Sugar	1 cup	Sifted, if possible, for a smoother glaze.
Pineapple Juice (from drained pineapple)	2–3 tbsp	Use canned juice if the drained amount is insufficient.
Vanilla Extract	1/2 tsp
Salt	Pinch	Enhances sweetness.

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Swaps and Notes

• Toasting Pecans: Toasting pecans is non-negotiable for me! Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. It brings out their deep, nutty flavor.
• Nuts: Walnuts or macadamia nuts make excellent substitutes for pecans. If you have a nut allergy, omit them entirely; the cake will still be delicious.
• Pineapple: While crushed pineapple works best for even distribution and moisture, you could gently fold in 1/2 cup of finely diced dried pineapple instead for a chewier texture.
• Glaze: If you’re not a fan of the glaze, a simple dusting of powdered sugar is also beautiful. For a more intense topping, try a cream cheese frosting instead of the thin glaze.

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat your oven to 325°F (163°C). Lower and slow is key for a perfect pound cake.
• Generously grease and flour a 10-inch Bundt or tube pan. Be meticulous! This cake is rich and prone to sticking. I often use a baking spray with flour included.

2. Cream the Fats and Sugar

• In a large stand mixer bowl, combine the softened butter and softened cream cheese. Cream them together on medium speed until the mixture is smooth and completely fluffy (about 3–4 minutes).
• Gradually add the granulated sugar and beat for another 3–5 minutes. This step is crucial: the mixture should look light and airy, almost white. This process incorporates air, which helps the cake rise.

3. Add Eggs and Flavor

• Add the eggs one at a time, mixing well after each addition until just incorporated. Scrape down the sides of the bowl often.
• Stir in the vanilla extract.

4. Incorporate Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix!Overmixing develops gluten and results in a tough cake.

5. Fold in the Mix-ins

• Remove the bowl from the mixer and use a spatula to gently fold in the drained crushed pineapple and the chopped pecans by hand. Make sure they are evenly distributed without deflating the batter.

6. Bake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a long toothpick inserted deep into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil during the last 20 minutes.
• Let the cake cool in the pan on a wire rack for 15–20 minutes. This cooling time allows the cake to set, preventing it from tearing when inverted.
• Invert the cake onto the wire rack to cool completely before glazing.

7. Make the Glaze (Optional)

• In a small bowl, whisk together the powdered sugar, pineapple juice (start with 2 tablespoons), vanilla, and salt until smooth and pourable. Add the remaining pineapple juice if the glaze is too thick.
• Drizzle the glaze over the completely cooled cake.

Tips for Success

1. Room Temperature Ingredients: Butter, cream cheese, and eggs must be at true room temperature (around 70°F/21°C). Cold ingredients won’t emulsify properly, leading to a lumpy, dense batter.
2. Proper Draining: Drain the crushed pineapple well, but don’t press all the moisture out. We want the moisture for the cake’s texture, but too much will make the cake soggy.
3. Use a Light-Colored Pan: Dark pans absorb more heat and can cause the outside of the cake to over-bake or burn before the center is done. If you only have a dark pan, reduce the oven temperature by 15–25°F.
4. Do Not Open the Oven Door: Avoid opening the oven door, especially in the first hour of baking. Temperature fluctuations are the enemy of a pound cake, causing it to sink.

Serving Suggestions and Pairings

This cake is delightful on its own, but it pairs beautifully with a variety of beverages and accompaniments:

• Coffee & Tea: A strong, hot cup of coffee or a cold brew.
• Cocktails: Pair the tropical notes with a refreshing drink like our Rainbow Sangria or a classic Daiquiri.
• Non-Alcoholic: A glass of Blueberry Lemonade offers a nice tart contrast.
• Dessert Enhancements: Serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of homemade Caramel Sauce.

Nutritional Information (Estimate per Serving)

Disclaimer: This is an estimate and can vary based on exact ingredients and serving size.

Assuming 16 servings:

• Calories: Approximately 450-500 kcal
• Fat: 25g
• Carbohydrates: 55g
• Protein: 6g
• Fiber: 1g

Storage and Leftover Tips

• Countertop (Glazed): Once completely cool and glazed, store the cake wrapped tightly or under a cake dome at room temperature for up to 3 days. The cream cheese helps keep it moist.
• Refrigeration (Ungalzed): If storing longer, wrap tightly in plastic wrap and store in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
• Freezing: This pound cake freezes beautifully! Let the cake cool completely, then wrap it tightly first in plastic wrap and then in aluminum foil (or a freezer bag). Freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.

More Recipes You Will Love

If you loved the rich, nutty goodness of this cake, you might want to try these other decadent desserts:

• Sweet Treats: These Chocolate Chip Cookie Dough Brownie Bombs are a guaranteed indulgence.
• Holiday Favorites: For another pecan-packed classic, check out my recipe for Pecan Pie Bars.

Final Thoughts

This Pineapple Pecan Cream Cheese Pound Cake is more than just a recipe; it’s a celebration of classic baking updated with bright, irresistible flavors. The moment that scent of butter, vanilla, and warm pineapple fills your kitchen, you’ll know you’ve created something truly special.

If you try this recipe, please let me know how it turns out in the comments below! Did you add a different glaze? Did you serve it with ice cream? Your feedback helps me share the best cooking tips with the Chef Maniac community. Happy baking!