Hey there, sweet friend! If you’re like me, there’s something soul-soothing about baking a cake from scratch—especially one with cream cheese, crushed pineapple, and toasty pecans in every single bite. This Pineapple Pecan Cream Cheese Pound Cake is more than a dessert—it’s a mood-lifter, a memory-maker, and the perfect excuse to turn off your phone and slow down for just a bit.
Whether you’re wrangling toddlers, working nine-to-five, or planning your next family get-together, this cake is your golden ticket to “Wow, you made this?” status—with surprisingly little effort. Let’s dive in.
Why You’ll Love This Pineapple Pecan Cream Cheese Pound Cake
There’s just something magical about the combo of pineapple, pecans, and cream cheese—especially when it’s all baked into a buttery, rich pound cake. This isn’t just any cake; it’s an old fashioned pineapple pecan cream cheese pound cake, the kind that your grandma probably made in a Bundt pan for Sunday dinner.
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The pineapple keeps the cake moist (not the word we love to say, but hey—it’s the truth).
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Cream cheese adds that slight tang and soft texture that gives pound cake its signature richness.
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Pecans bring the crunch and a little Southern charm.
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And the glaze? It ties everything together like the last scene of your favorite feel-good movie.
Ingredients
For the Cake:
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1½ cups (3 sticks) unsalted butter, softened
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1 (8 oz) package cream cheese, softened
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3 cups granulated sugar
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6 large eggs
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp vanilla extract
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1 cup crushed pineapple (drained)
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1 cup chopped pecans (plus more for topping)
For the Glaze:
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2 cups powdered sugar
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3–4 tbsp pineapple juice or milk (for consistency)
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1 tsp vanilla extract
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Pinch of salt
Let’s Get Baking!
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Preheat and Prep: Start by preheating your oven to 325°F. Grease and flour a Bundt pan (or spray with baking spray if you’re in a hurry—we won’t judge).
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Cream It Up: In a large bowl, beat the butter and cream cheese together until smooth and fluffy. You want it creamy enough to spread on toast… but don’t.
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Sweeten the Deal: Add in the sugar, one cup at a time, beating well after each addition. Your arm might get tired, but your tastebuds will thank you.
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Egg-cellent Step: Add the eggs one at a time. Mix after each egg like you’re gently persuading the batter to be its best self.
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Dry Ingredients Time: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your batter, mixing until just combined.
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Flavor Boost: Stir in vanilla extract, then fold in the crushed pineapple and chopped pecans. Your batter should look like happiness in a bowl.
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Bake It: Pour the batter into your prepared pan and smooth out the top. Bake for about 80–90 minutes, or until a toothpick comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
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Cool and Glaze: Let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. Whisk together your glaze ingredients, adjusting the liquid to get your preferred consistency. Drizzle generously once the cake has cooled.
Tips for a Perfect Pineapple Pecan Cream Cheese Pound Cake
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Drain that pineapple well so the cake isn’t soggy. You want moisture, not mush.
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Toast your pecans for extra flavor—it makes a huge difference and takes just 5 minutes in a skillet.
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Sour cream swap? If you’re feeling adventurous, try making a pineapple pecan cream cheese pound cake with sour cream by swapping out half the cream cheese. It gives an extra tangy kick!
This Cake and Me: A (Short) Love Story
I first made this cake on a whim for a neighbor’s baby shower. I was short on time, long on anxiety, and needed something guaranteed to impress. When I brought it in, three people asked for the recipe before it was even sliced. It’s been my go-to ever since for birthdays, brunches, and days when I just need a little slice of sunshine.
Variations
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Tropical twist: Add shredded coconut and a splash of rum extract to take this cake to the beach (mentally, at least).
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Mini Bundts: Bake in mini Bundt pans for party-friendly portions—just reduce bake time to about 30–35 minutes.
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Nut-Free Version: Skip the pecans if there are allergies in the house and sub with extra pineapple or even white chocolate chips.
Cooking Note
Use room-temperature ingredients for better mixing and even baking. Cold butter or cream cheese can lead to lumps—unless you’re into cake that’s part-puzzle.
Serving Suggestions
Serve with coffee, tea, or a cold glass of milk. Add a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra. Leftovers? Toast a slice and call it breakfast. No judgment here.
Tips
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Want more pound cake ideas? Check out this Strawberry Cream Cheese Pound Cake recipe.
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Curious about how to keep cakes from sticking? Here’s a guide on how to prep Bundt pans like a pro (because no one likes a half-cake).
Prep Time: 20 minutes
Cooking Time: 80–90 minutes
Total Time: 1 hour 45 minutes
Servings: 12–16 slices
Nutritional Information (Per Slice Estimate)
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Calories: 480
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Protein: 5g
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Sodium: 230mg
(Note: Nutrition facts will vary depending on serving size and glaze amount.)
FAQs
Can I substitute sour cream for cream cheese?
Absolutely! For a slightly tangier twist, replace half the cream cheese with sour cream to make a delightful pineapple pecan cream cheese pound cake with sour cream.
How do I store leftovers?
Wrap tightly and store at room temperature for 2 days or refrigerate up to 5. You can even freeze slices for up to 3 months—just thaw and glaze when you’re ready to eat!
Can I make this gluten-free?
Yes! Use your favorite 1:1 gluten-free baking flour. Just keep an eye on the texture—it may need a touch more moisture.
There you have it—your new favorite pound cake, full of charm, crunch, and creamy goodness. This Pineapple Pecan Cream Cheese Pound Cake brings together everything we love about dessert: simple ingredients, cozy flavors, and just enough nostalgia to make you smile. Bake it once, and I promise—it’ll be part of your kitchen story too.
Explore More Sweet Treats:
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Pineapple Pecan Cream Cheese Pound Cake: A Southern Classic You’ll Bake Again and Again
- Total Time: 1 hour 45 minutes
Ingredients
Ingredients
For the Cake:
-
1½ cups (3 sticks) unsalted butter, softened
-
1 (8 oz) package cream cheese, softened
-
3 cups granulated sugar
-
6 large eggs
-
3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp vanilla extract
-
1 cup crushed pineapple (drained)
-
1 cup chopped pecans (plus more for topping)
For the Glaze:
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2 cups powdered sugar
-
3–4 tbsp pineapple juice or milk (for consistency)
-
1 tsp vanilla extract
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Pinch of salt
Instructions
Let’s Get Baking!
-
Preheat and Prep: Start by preheating your oven to 325°F. Grease and flour a Bundt pan (or spray with baking spray if you’re in a hurry—we won’t judge).
-
Cream It Up: In a large bowl, beat the butter and cream cheese together until smooth and fluffy. You want it creamy enough to spread on toast… but don’t.
-
Sweeten the Deal: Add in the sugar, one cup at a time, beating well after each addition. Your arm might get tired, but your tastebuds will thank you.
-
Egg-cellent Step: Add the eggs one at a time. Mix after each egg like you’re gently persuading the batter to be its best self.
-
Dry Ingredients Time: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your batter, mixing until just combined.
-
Flavor Boost: Stir in vanilla extract, then fold in the crushed pineapple and chopped pecans. Your batter should look like happiness in a bowl.
-
Bake It: Pour the batter into your prepared pan and smooth out the top. Bake for about 80–90 minutes, or until a toothpick comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
-
Cool and Glaze: Let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. Whisk together your glaze ingredients, adjusting the liquid to get your preferred consistency. Drizzle generously once the cake has cooled.
Notes
Use room-temperature ingredients for better mixing and even baking. Cold butter or cream cheese can lead to lumps—unless you’re into cake that’s part-puzzle.
- Prep Time: 20 minutes
- Cook Time: 80–90 minutes
Nutrition
- Calories: 480
- Sodium: 230mg
- Protein: 5g