The Best Pineapple Pecan Cream Cheese Pound Cake Recipe
There is a specific kind of magic that happens when a heavy, golden pound cake sits cooling on a wooden cutting board. It is the centerpiece of a kitchen, promising a texture that is both dense and incredibly velvety. This Pineapple Pecan Cream Cheese Pound Cake Recipe is a tribute to Southern baking traditions, combining the tropical sweetness of crushed pineapple with the earthy, toasted crunch of pecans. When you slice into it, you are met with a moist, tight crumb that smells of vanilla and caramelized fruit. It is the kind of cake that does not need a special occasion to feel like a celebration, though it certainly commands attention whenever it is served.
Why You’ll Love This
The cream cheese creates a luxurious, tight crumb that stays moist for days, unlike traditional sponge cakes that can dry out quickly.
It offers a sophisticated flavor profile where the tang of the cream cheese perfectly balances the sugary brightness of the pineapple.
The addition of toasted pecans provides a necessary textural contrast to the soft, buttery cake.
It is incredibly versatile, serving just as well as a morning coffee cake as it does a decadent after-dinner dessert.
I remember serving this to a close friend who claimed to be a strict chocolate-only dessert person. She usually waved away anything fruit-based, calling it bread rather than cake. However, once she saw the thick, buttery glaze dripping over the sides and caught the scent of the toasted pecans, she took a small sliver. That sliver turned into a full slice, and then a request for the recipe. She realized that the pineapple does not make the cake tart; instead, it melts into the batter, creating pockets of moisture that make every bite feel indulgent.
What Makes It Special
Crushed Pineapple: Using canned pineapple in its own juice ensures the fruit is soft enough to distribute evenly without making the batter watery.
Full-Fat Cream Cheese: This is the secret to that signature weight and velvety mouthfeel that defines a high-quality pound cake.
Toasted Pecans: Taking five minutes to toast the nuts before folding them in draws out their natural oils and deepens the overall flavor.
Pure Vanilla Extract: A generous pour of high-quality vanilla ties the tropical and nutty notes together into a cohesive, aromatic experience.
Making It Happen
The process begins with the fundamental rule of pound cake: patience. You start by creaming together the softened butter, cream cheese, and sugar. You want to beat them until the mixture looks pale and fluffy, almost like a cloud. This aeration is what gives a dense cake its lift. From there, you add the eggs one at a time, ensuring each is fully incorporated before the next joins the mix. This prevents the batter from breaking.
Once your base is smooth, you gently fold in the dry ingredients. At this stage, you want to be careful not to overwork the flour, which can lead to a tough texture. After the flour is just combined, the star ingredients come in. You fold in the drained crushed pineapple and the chopped pecans by hand. As the cake bakes, the kitchen will fill with a rich, buttery aroma. Once it comes out of the oven and cools slightly, you finish it with a thick, pourable cream cheese glaze that mimics the look of slow-moving lava, topping it with extra pecan halves for a professional, rustic finish.
You Must Know
Ensure your butter, cream cheese, and eggs are at true room temperature to achieve a perfectly smooth, emulsified batter.
Drain the crushed pineapple thoroughly in a fine-mesh sieve, even pressing down slightly with a spoon to remove excess moisture.
Do not overmix the batter once the flour is added; stop as soon as you no longer see white streaks to keep the crumb tender.
Use a heavy-duty pan, like a cast aluminum Bundt or a deep springform, to ensure the heat distributes evenly through the dense batter.
Serving Ideas
This cake is best served at room temperature to allow the butter and cream cheese flavors to fully bloom. A dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream makes for a classic pairing. For drinks, a strong dark roast coffee cuts through the richness beautifully. If you are serving this in the evening, a glass of chilled tawny port or a dessert sherry complements the toasted nuttiness of the pecans.
Make It Different
If you want to lean further into the tropical theme, you can swap half of the pecans for toasted shredded coconut. For those who prefer a deeper flavor, replacing the granulated sugar with light brown sugar will give the cake a subtle caramel undertone. If you need a dairy-free version, there are excellent plant-based cream cheeses and butters available that mimic the fat content necessary for this specific texture, though the flavor profile will shift slightly.
Storage and Reheating
This cake stores exceptionally well. Wrapped tightly in plastic wrap or kept in an airtight container, it will stay fresh on the counter for up to three days. For longer storage, keep it in the refrigerator for up to a week. If you prefer your cake warm, a quick ten-second zap in the microwave will soften the butter and make the pineapple flavor pop. You can also freeze individual slices wrapped in foil for up to three months.
Success Tips
Always grease and flour your pan meticulously, getting into every nook and cranny, to ensure the cake releases cleanly.
Use the spoon-and-level method for your flour rather than scooping directly with the measuring cup to avoid packing too much flour into the recipe.
Let the cake cool in the pan for exactly ten to fifteen minutes before flipping it onto a wire rack; too soon and it may break, too late and it may stick.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
While fresh pineapple is delicious, it contains an enzyme that can interfere with the structure of the cake. It also holds more unpredictable moisture. For consistent results, canned crushed pineapple is the reliable choice here.
Why did my pound cake sink in the middle?
This usually happens if the oven door is opened too early or if the cake is underbaked. Because this cake is so dense, it needs the full bake time to set the center.
Can I make this in a loaf pan?
Yes, but you will likely need two standard loaf pans as this recipe produces a significant amount of batter. Adjust your baking time accordingly and check for doneness with a skewer.
Do I have to use pecans?
Not at all. Walnuts make an excellent substitute, or you can omit the nuts entirely if you prefer a smoother texture throughout the cake.
How do I know when the cake is perfectly done?
A long wooden skewer inserted into the thickest part of the cake should come out clean or with just a few moist crumbs attached. If you see wet batter, it needs more time.
Prep time: 25 minutes
Cook time: 70–80 minutes
Total time: 1 hour 45 minutes
Servings: 12–14 servings
Category: Dessert
Difficulty: Intermediate
Cuisine: Southern / American
Yield: 1 large Bundt or deep round cake
Equipment
10-inch Bundt pan or deep tube pan
Stand mixer or electric hand mixer
Fine-mesh strainer
Large mixing bowl
Silicone spatula
Wire cooling rack
Ingredients
1.5 cups unsalted butter, softened
8 oz full-fat cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 can (20 oz) crushed pineapple, very well drained
1 cup chopped pecans, toasted
1 cup powdered sugar (for glaze)
2 tablespoons pineapple juice or heavy cream (for glaze)
Extra pecan halves for garnish
Preparation
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan.
In a large bowl, cream the butter, cream cheese, and sugar together on medium-high speed until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Stir in the vanilla extract.
Gradually add the flour and salt on low speed, mixing until just combined.
Use a spatula to gently fold in the drained crushed pineapple and the toasted pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 70 to 80 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar and pineapple juice until smooth and thick. Pour over the cooled cake and top with pecan halves.
Notes
If the top of the cake begins to brown too quickly in the oven, loosely tent it with aluminum foil for the final 20 minutes of baking.
Nutrition
Calories: 540 kcal | Carbohydrates: 68g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Fiber: 2g | Sugar: 45g
