You know those recipes that come into your life and instantly feel like they’ve been in your family forever? That’s exactly what happened with this Pineapple Pecan Cream Cheese Pound Cake.
The first time I baked it, the house smelled like Sunday mornings at my grandma’s the kind where you sit at the table way before you’re hungry, just so you can sneak warm cake pieces straight from the cooling rack. My kids? They didn’t even wait for the glaze. Plates licked. Crumbs gone. It was that good.
So now it’s officially our “just because” cake. We bake it for birthdays, barbecues, and sometimes on random Wednesdays just to make the week sweeter. And believe me, once you taste it, it’ll become that kind of tradition in your house too.
Let me show you how to make this Pineapple Pecan Cream Cheese Pound Cake your new family classic.
Why This Pineapple Pecan Cake Will Steal the Show at Any Gathering
This cake is tender and buttery, with a dense crumb that melts in your mouth. The crushed pineapple brings a gentle tropical sweetness without overpowering the flavor, while the pecans add a cozy crunch in every bite.
And the glaze? Oh my stars. It’s the perfect balance of sweet and tangy, kissed with pineapple juice and sprinkled with chopped pecans for extra texture.
What makes this pound cake special is the cream cheese in the batter it adds a silky richness that regular pound cakes just can’t touch. And because there’s no alcohol or fussy techniques, it’s family-friendly and foolproof.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The 5 Ingredients You Can’t Skip
I know we all love a good shortcut, but these ingredients are non-negotiable if you want that just-right pound cake magic:
- Unsalted butter – Use real butter, not margarine. And don’t even think about skipping this trust me, it makes the crumb rich and luxurious.
- Cream cheese – The secret weapon for moistness. Room temperature is key!
- Crushed pineapple – Drain it well so your batter isn’t too wet. I use canned most of the time.
- Chopped pecans – Don’t toast them unless you love an extra nutty flavor (I like them just as they are).
- Vanilla + almond extract – Vanilla for warmth, almond for that hint of “what is that amazing flavor?”
Ingredients You’ll Need for This Cake
For the Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional but I always add it!)
- 1 cup crushed pineapple, well-drained
- 1 1/2 cups chopped pecans
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
How to Make This Pineapple Pecan Cream Cheese Pound Cake
You don’t need fancy tools or bakery-level skills here just a good bundt pan and a little love.
Step 1: Prep Your Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour your bundt or tube pan make sure every nook and cranny is coated so nothing sticks. (I always say, “Pam is your friend, but flour is your insurance.”)
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a big bowl, beat the butter and cream cheese until smooth and fluffy. Then add in the sugar slowly, letting the mixture get light and airy. This step is where all the tenderness starts.
Step 3: Add the Eggs, One by One
Crack in the eggs one at a time. Mix after each addition so they’re fully blended. Don’t rush this it’s worth the few extra minutes.
More tasty ideas: The Banana-Strawberry Cheesecake Fantasy That Brings My Family to the Table
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt together. Slowly add these dry ingredients to your wet mix. Don’t overmix just stir until everything’s combined.
Step 5: Add the Good Stuff
Fold in your vanilla and almond extracts, the well-drained crushed pineapple, and the chopped pecans. This is when the batter starts to smell amazing, and you know you’re on the right track.
Step 6: Pour and Bake
Spoon the batter into your prepared pan and smooth the top. Bake for 1 hour and 15 to 25 minutes, or until a toothpick comes out clean. Every oven is different, so keep an eye on it starting around the 1-hour mark.
Step 7: Cool the Cake
Let it rest in the pan for 10–15 minutes, then carefully turn it out onto a cooling rack. Wait until it’s completely cool before glazing if you rush, the glaze will slide right off.
Step 8: Make the Glaze and Finish It Off
Whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth and pourable. Drizzle it over your cooled cake, and sprinkle with more chopped pecans. This is where it turns from “delicious” to “showstopper.”
Tips from My Kitchen to Yours
- Drain your pineapple really well. If it’s too wet, the batter won’t hold together right.
- Don’t skip the almond extract unless you have to it adds such a dreamy note that makes this cake unforgettable.
- Let it sit overnight. Honestly? It’s even better the next day when the flavors have had time to cozy up together.
Make It Your Own
If you’re like me, you like to tinker. Here are a few simple swaps and twists:
- Swap pecans for walnuts if you’re out of pecans.
- Add a dash of cinnamon or nutmeg to the batter for a little warm spice.
- Try a citrus glaze with orange or lemon juice instead of pineapple for a fresh twist.
More tasty ideas: M&Ms Cool Whip and Pudding Frosting
How to Serve Pineapple Pecan Cake
You don’t need anything fancy just a fork and maybe a cold glass of milk. But if you want to dress it up, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
This cake is perfect for:
- Potlucks and cookouts
- Mother’s Day brunches
- Sunday dessert with family
- Gifting to a neighbor or friend who needs a pick-me-up
FAQ
Q: Can I use canned pineapple instead of fresh?
A: Yes! Just make sure to drain the canned pineapple thoroughly to avoid excess liquid.
Q: Can I make this ahead of time?
A: Absolutely! This cake stores well for up to 3 days at room temperature or 5 days refrigerated.
Q: Can I freeze this cake?
A: Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts From My Kitchen
Every time I bake this Pineapple Pecan Cream Cheese Pound Cake, it reminds me why I started cooking in the first place to make people happy. There’s just something so magical about how simple ingredients, when mixed with love and intention, turn into something that brings comfort, joy, and togetherness.
This cake is more than just dessert. It’s become a part of our family rhythm. The kind of recipe that’s scribbled on a flour-dusted notecard, passed between generations, and pulled out when someone needs cheering up or celebrating. It’s the cake I bake when the kids bring home good report cards, when we’re having friends over on the weekend, or honestly, when I just need something sweet and soothing in my kitchen.
And the best part? You don’t have to be a professional baker to pull this off. This isn’t a fussy or fancy cake. It doesn’t require exotic ingredients or elaborate techniques. It’s the kind of cake that’s perfectly imperfect. Maybe your glaze drips a little off-center, or maybe your pecans aren’t chopped just so but it’s still absolutely delicious, and that’s what matters.
There’s a deep kind of comfort in baking something that feels familiar but still has its own little twist. For me, the crushed pineapple adds that light, tropical brightness that balances the richness of the cream cheese and butter. It’s not overpowering it’s subtle, like sunshine baked into the batter. The pecans bring that cozy crunch, like little reminders of fall baked into every slice. And that sweet, glossy glaze? It ties everything together like a big warm hug.
This recipe has become one of those reliable, go-to treasures in my baking repertoire the kind of dessert you make once and suddenly can’t stop thinking about. You’ll bake it for birthdays, brunches, and barbecues. You’ll wrap up slices for your neighbor. You’ll cut yourself a piece “just to taste,” then go back for seconds. And when you bring it to a potluck, you better be ready to share the recipe because people will ask.
I also love how well this cake holds up. It’s just as good (if not better) the next day. I sometimes make it the night before a gathering so the flavors have time to develop. And it freezes beautifully, which means you can always keep a backup dessert ready for unexpected company or just a cozy night in with a cup of coffee and a thick slice all to yourself.
If you’re someone who’s new to baking or nervous about trying pound cakes, I promise you this one’s for you. Follow the steps, trust the process, and don’t forget to enjoy it. Bake with music on. Let the kids help mix. Lick the spoon. That’s the beauty of homemade desserts they aren’t just about eating, they’re about making memories.
So, whether you’re baking this Pineapple Pecan Cream Cheese Pound Cake for the very first time, or you’re adding it to your list of family favorites, I hope it becomes something special in your home too. I always say: food is love. And this cake? It’s one sweet, nutty, pineapple-kissed reminder of that.
If you do end up baking it, please tag me or leave a comment I genuinely love seeing your photos and hearing how it turned out in your kitchen. Those stories, those shared moments, are what keep me baking and sharing, one recipe at a time.
From my home to yours happy baking,
Anna
Pineapple Pecan Cream Cheese Pound Cake
Equipment
- Bundt Pan
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Rubber Spatula
- Wire Cooling Rack
Ingredients
For the Pound Cake
- 1.5 cups Unsalted Butter 3 sticks, softened
- 8 oz Cream Cheese softened
- 3 cups Granulated Sugar
- 6 large Eggs
- 3 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract optional but recommended
- 1 cup Crushed Pineapple well-drained
- 1.5 cups Chopped Pecans untoasted
For the Glaze
- 2 cups Powdered Sugar
- 3 tablespoons Pineapple Juice fresh or from the can
- 0.5 teaspoon Vanilla Extract
- 0.5 cup Chopped Pecans for garnish
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
- In a large bowl, cream the softened butter and cream cheese together until smooth and fluffy using a mixer.
- Gradually add sugar and continue beating until the mixture becomes light and airy.
- Add eggs one at a time, beating well after each addition to fully incorporate.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in the vanilla extract, almond extract (if using), crushed pineapple, and chopped pecans.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted comes out clean. Begin checking around the 1-hour mark.
- Cool the cake in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
- To make the glaze, whisk powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Drizzle the glaze over the cooled cake and sprinkle with chopped pecans. Let the glaze set before serving.
