Here’s a Pineapple Pecan Cream Cheese Pound Cake 🍍🥮—rich, moist, and loaded with buttery pecans and sweet pineapple. It’s perfect for holidays or any time you want a show-stopper cake.
🍍 Pineapple Pecan Cream Cheese Pound Cake
⏱ Time
- Prep: 20 minutes
- Bake: 75–85 minutes
- Serves: 12–14
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 2½ cups sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, very well drained
- 1 cup chopped pecans (toasted recommended)
Optional Glaze
- 1½ cups powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla
Instructions
1️⃣ Prep
- Preheat oven to 325°F (165°C)
- Grease and flour a Bundt or tube pan very well
2️⃣ Cream the Fats & Sugar
- Beat butter and cream cheese until smooth
- Gradually add sugar; beat until light and fluffy (4–5 minutes)
3️⃣ Add Eggs
- Add eggs one at a time, mixing well after each
4️⃣ Dry Ingredients
- Whisk flour, baking powder, and salt
- Add to batter gradually on low speed
5️⃣ Fold in Flavor
- Mix in vanilla
- Gently fold in pineapple and pecans
6️⃣ Bake
- Pour batter into pan, smooth top
- Bake 75–85 minutes, until a toothpick comes out clean
- Cool in pan 15 minutes, then invert onto rack
7️⃣ Glaze (Optional)
- Whisk glaze ingredients
- Drizzle over cooled cake
🌟 Pro Tips
- Drain pineapple extremely well (press with paper towels) to avoid a wet cake
- Toast pecans for deeper flavor
- Don’t overmix after adding flour
Variations
- Coconut pineapple: add ½ cup sweetened coconut
- Lemon twist: add lemon zest + lemon glaze
- Rum glaze: replace pineapple juice with rum
If you want, I can also give you:
🍰 Mini loaf version
🔥 Air-fryer or slow-oven method
📦 Freezer & storage tips
🥥 Southern-style extra rich version
Just tell me 😊
