If you love rich, buttery pound cake with a little tropical sweetness and plenty of nutty crunch, this Pineapple Pecan Cream Cheese Pound Cake is a dessert worth making. Cream cheese gives the cake a wonderfully soft, dense texture, while crushed pineapple adds moisture and a bright fruity flavor. Toasted pecans provide just the right amount of crunch in every bite.
Finished with a simple pineapple glaze and extra pecans, this cake is beautiful enough for holidays and celebrations but easy enough to make for an ordinary weekend treat.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, well drained
- 1 cup chopped pecans
- 1/4 cup pineapple juice, reserved from the can
For the Pineapple Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
- 1/3 cup finely chopped pecans, optional
Instructions
1. Prepare the Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt pan. Make sure to coat the ridges and center tube well so the finished cake releases easily.
You can also use a baking spray designed for cakes.
2. Prepare the Pineapple and Pecans
Drain the crushed pineapple thoroughly, reserving some of the juice for the glaze.
Excess pineapple liquid can make the cake too wet, so gently press the pineapple against a fine-mesh strainer or squeeze it lightly with paper towels.
If desired, toast the chopped pecans in a dry skillet over medium-low heat for 3–5 minutes. Let them cool before adding them to the batter.
3. Cream the Butter and Cream Cheese
Place the softened butter and cream cheese in a large mixing bowl.
Beat with an electric mixer for about 2–3 minutes, until smooth and creamy.
Gradually add the sugar and continue beating for another 3–4 minutes until the mixture becomes light and fluffy.
This step helps create the characteristic fine texture of a good pound cake.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and almond extract, if using.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the cream cheese mixture.
Mix on low speed just until combined. Avoid overmixing once the flour has been added.
6. Fold in the Pineapple and Pecans
Gently fold in the drained crushed pineapple and chopped pecans using a spatula.
Make sure everything is evenly distributed throughout the batter.
7. Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula and gently tap the pan against the counter once or twice to remove large air pockets.
8. Bake
Place the cake in the preheated oven and bake for approximately 75–90 minutes.
Start checking around the 75-minute mark. A wooden skewer or cake tester inserted into the thickest part should come out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final portion of baking.
9. Cool Completely
Remove the cake from the oven and allow it to cool in the pan for about 15–20 minutes.
Carefully invert it onto a wire rack and allow it to cool completely before glazing.
Letting the cake cool properly helps it set and makes slicing easier.
Make the Pineapple Glaze
Place the powdered sugar in a bowl.
Add 2 tablespoons of pineapple juice and the vanilla extract. Whisk until smooth.
If the glaze is too thick, add a little more pineapple juice, about 1 teaspoon at a time.
If it becomes too thin, add a little more powdered sugar.
Drizzle the glaze over the completely cooled cake.
Sprinkle with additional chopped pecans if desired.
Tips for a Perfect Pound Cake
Use Room-Temperature Ingredients
Room-temperature butter, cream cheese, and eggs blend more evenly and help create a smooth batter.
Drain the Pineapple Well
This is one of the most important steps. Too much pineapple juice can add excess moisture and affect the cake’s structure.
Don’t Overmix the Batter
Once the flour goes in, mix only until the ingredients are incorporated. Overmixing can produce a heavier, tougher texture.
Cream the Butter, Cream Cheese, and Sugar Properly
Don’t rush this step. Beating the mixture until light and fluffy helps give the pound cake a beautiful texture.
Don’t Open the Oven Too Early
Avoid repeatedly opening the oven door during the first part of baking. Sudden temperature changes can affect the cake’s rise and structure.
Optional Toasted Pecan Topping
For even more pecan flavor, toast 1/2 cup chopped pecans in a dry skillet for several minutes.
Allow them to cool completely before sprinkling them over the glaze.
The toasted nuts add a deeper, richer flavor and a pleasant crunch.
Variations
Coconut Pineapple Pound Cake
Add 1/2 cup sweetened shredded coconut to the batter along with the pecans for a tropical twist.
Extra Pineapple Flavor
Add 1/2 teaspoon of pineapple extract to the batter if you want a stronger pineapple flavor.
Brown Sugar Version
Replace 1/2 cup of the granulated sugar with light brown sugar for a deeper caramel-like flavor.
Coconut Glaze
Replace part of the pineapple juice in the glaze with coconut milk for a creamy tropical finish.
Pecan Praline Topping
Instead of a simple glaze, top the cooled cake with a homemade pecan praline sauce for an extra-rich dessert.
How to Store the Cake
Store the cooled cake in an airtight container at room temperature for up to 2 days.
Because this cake contains cream cheese and pineapple, refrigerating it is a good option for longer storage. Keep it covered in the refrigerator for up to 5 days.
Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.
Can You Freeze Pineapple Pecan Pound Cake?
Yes. For the best results, freeze the cake without the glaze.
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2–3 months.
Thaw overnight in the refrigerator or for several hours at room temperature. Add the glaze and pecans just before serving.
Serving Suggestions
Serve slices on their own or with:
- Whipped cream
- Vanilla ice cream
- Fresh pineapple
- Fresh berries
- Caramel sauce
- Toasted pecans
- A light dusting of powdered sugar
For an especially indulgent dessert, warm a slice slightly and serve it with a scoop of vanilla ice cream.
Final Thoughts
Pineapple Pecan Cream Cheese Pound Cake combines everything you want in a classic homemade dessert: a rich buttery crumb, creamy texture, sweet pineapple flavor, and crunchy pecans.
The cream cheese helps keep the cake tender, while the pineapple adds a delicious tropical note. Finished with a simple pineapple glaze and toasted pecans, this pound cake makes a beautiful centerpiece for holidays, potlucks, birthdays, or Sunday family dinners.