This Pineapple Pecan Cream Cheese Pound Cake is rich, moist, and buttery with bursts of juicy pineapple and crunchy pecans. The cream cheese makes it extra soft and bakery-style—perfect for tea time or dessert.
⏱ Prep Time
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Prep: 20 minutes
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Bake: 70–80 minutes
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Cool: 30 minutes
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Total: ~2 hours
🍰 Servings
12–14 slices
🍳 Equipment
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10-inch bundt pan or loaf pan
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Electric mixer
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Mixing bowls
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Rubber spatula
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Measuring cups & spoons
🥘 Ingredients
Cake Batter
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1 cup unsalted butter (softened)
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8 oz (225g) cream cheese, softened
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2 cups sugar
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4 large eggs
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1 tsp vanilla extract
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2½ cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup crushed pineapple (drained very well)
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¾ cup chopped pecans
Optional Glaze
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1 cup powdered sugar
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2–3 tbsp pineapple juice or milk
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½ tsp vanilla extract
📝 Ingredient Notes
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Drain pineapple fully to prevent soggy cake.
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Toast pecans lightly for extra flavor.
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You can use canned or fresh crushed pineapple.
👩🍳 Instructions
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Preheat oven to 325°F (160°C). Grease and flour your bundt pan.
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Beat butter and cream cheese until smooth and creamy.
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Add sugar and beat until fluffy (3–4 minutes).
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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In another bowl, whisk flour, baking powder, and salt.
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Gradually add dry ingredients to the batter until just combined.
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Fold in crushed pineapple and chopped pecans.
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Pour batter into the pan and smooth the top.
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Bake for 70–80 minutes or until a toothpick comes out clean.
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Cool in the pan for 15 minutes, then remove and cool completely on a rack.
🍯 Optional Glaze
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Mix powdered sugar, pineapple juice, and vanilla until smooth.
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Drizzle over cooled cake and let set.
🧾 Nutrition Facts (Per Slice – Approx.)
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Calories: 420
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Fat: 24g
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Carbohydrates: 45g
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Protein: 6g
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Sugar: 30g
⭐ Tips & Variations
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Add shredded coconut for a tropical twist.
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Replace pecans with walnuts or almonds.
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Serve with whipped cream or vanilla ice cream.
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