Here is a rich, moist, Southern-style Pineapple Pecan Cream Cheese Pound Cake — dense, buttery, full of pineapple flavor, toasted pecans, and a silky cream cheese crumb. Perfect for holidays, cookouts, or Sunday dessert.
🍍🥥 Pineapple Pecan Cream Cheese Pound Cake
⭐ Ingredients (Bundt Pan)
Cake
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but AMAZING)
- 1 cup crushed pineapple, well drained
- 1 cup chopped pecans, toasted if possible
Glaze (optional but delicious)
- 1 ½ cups powdered sugar
- 3–4 tbsp pineapple juice (from the can) or milk
- 1 tsp vanilla
👩🍳 Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a Bundt pan (or spray with baking spray with flour).
2. Cream butter, cream cheese & sugar
- Beat butter and cream cheese together until smooth and creamy.
- Add sugar gradually and beat 4–5 minutes until fluffy.
3. Add eggs
- Add eggs one at a time, beating well after each.
- Mix in vanilla (and coconut extract if using).
4. Add dry ingredients
- Whisk flour, baking powder, and salt together.
- Add to the batter in 2–3 additions, mixing on low just until combined.
5. Fold in pineapple & pecans
- Make sure pineapple is drained VERY well or the cake may be too wet.
- Gently fold pineapple and pecans into the batter with a spatula.
6. Bake
- Pour batter into prepared Bundt pan.
- Bake 75–90 minutes, or until a toothpick comes out clean.
- Cool in the pan 15 minutes, then turn out onto a rack to cool completely.
7. Glaze (optional)
Mix powdered sugar, pineapple juice, and vanilla until smooth.
Drizzle over fully cooled cake.
⭐ Tips & Variations
For the best texture:
- Make sure butter, cream cheese, and eggs are room temperature.
- Do not overmix after adding flour.
For extra pineapple flavor:
- Add 1 tsp pineapple extract to the batter.
- Brush finished cake with warm pineapple juice before glazing.
Add coconut:
- Fold in ½–1 cup sweetened shredded coconut with the pecans.
Serve with:
- Fresh whipped cream
- Vanilla ice cream
- Extra pineapple topping
If you’d like, I can also give you a pineapple pecan cream cheese sheet cake, mini loaf version, or pineapple rum glaze for a tropical twist!
