This ultra-moist, buttery pound cake gets a tropical twist with sweet pineapple and crunchy pecans, all wrapped up in a luxurious cream cheese batter. Topped with a tangy cream cheese glaze, it’s the perfect balance of rich and refreshing—ideal for brunches, holidays, or anytime you want to impress!
Why This Cake Will Become Your Signature Dessert
✅ Unbelievably moist – Cream cheese + pineapple = never-dry crumb
✅ Perfect flavor balance – Buttery richness with tropical brightness
✅ Stunning presentation – Bundt shape makes it party-ready
✅ Make-ahead friendly – Tastes even better the next day
Ingredients
For the Cake:
- 1½ cups (3 sticks) 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 cup crushed pineapple, well-drained (reserve juice for glaze)
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
For the Glaze (Optional but Recommended):
- 4 oz cream cheese, softened
- 1½ cups powdered sugar
- 1-2 Tbsp milk or pineapple juice
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prep Like a Pro
- Preheat oven to 325°F (163°C)
- Generously grease and flour a 12-cup Bundt pan (get in all those crevices!)
2. Cream to Perfection
- In a stand mixer, beat butter and cream cheese for 3-4 mins until fluffy
- Gradually add sugar, beating another 3-5 mins until pale and airy
3. Build the Batter
- Add eggs one at a time, mixing well after each
- Whisk together flour, baking powder, and salt
- Gradually add dry ingredients to wet, mixing just until combined
4. Fold in the Goodness
- Gently stir in:
- Drained pineapple (squeeze out excess liquid)
- Vanilla extract
- Toasted pecans
5. Bake to Golden Glory
- Pour batter into prepared pan and smooth top
- Bake 75-90 mins until toothpick comes out clean
- Cool in pan 15 mins, then invert onto wire rack
6. Glaze & Garnish
- Beat glaze ingredients until smooth (add liquid slowly)
- Drizzle over completely cooled cake
- Optional: Top with extra toasted pecans or pineapple bits
Expert Tips for Pound Cake Perfection
🔥 Room temp ingredients are crucial – Cold ingredients won’t cream properly
⏳ Don’t overmix – Stir just until flour disappears to avoid toughness
🌰 Toast those pecans – 350°F for 5-7 minutes enhances flavor dramatically
🍍 Drain pineapple well – Press in a sieve to remove excess moisture
Serving Suggestions
☕ Brunch star – Pair with coffee or mimosa
🍦 Dessert delight – Serve warm with vanilla ice cream
🎁 Gift-worthy – Wrap in cellophane with ribbon
FAQs
1. Can I use canned pineapple chunks instead of crushed?
✅ Yes! Pulse in food processor until finely chopped (but not pureed).
2. How do I prevent sticking?
- Use baking spray with flour
- Let cake cool 15 mins before inverting
3. Can I freeze this cake?
✅ Absolutely! Freeze un-glazed for up to 3 months.
4. Why is my cake dense?
- Overmixed batter
- Old baking powder
- Opened oven door too early
5. Can I make it gluten-free?
✅ Substitute with 1:1 gluten-free flour blend
Nutritional Info (Per Slice)
| Calories | 580 kcal |
| Carbs | 72g |
| Protein | 7g |
| Fat | 30g |
This Pineapple Pecan Cream Cheese Pound Cake is pure Southern hospitality in dessert form—moist, flavorful, and unforgettable. Whether it’s for a special occasion or just because, one bite will have everyone asking for the recipe!
What’s your favorite pound cake variation? Share below! 👇💕
Happy Baking! 🎉🍰
#PoundCake #SouthernDesserts #EasyBaking #HolidayDesserts
