Pineapple Pecan Cream Cheese Pound Cake – Moist, Sweet, and Perfect for Any Occasion

If you’re looking for a dessert that’s rich, moist, and full of tropical flavor, this Pineapple Pecan Cream Cheese Pound Cake is the perfect treat. With the sweetness of pineapple, the nuttiness of pecans, and the creamy texture of cream cheese, this cake is irresistible.

It’s a classic Southern-style pound cake that’s ideal for holiday gatherings, family dinners, or even as a sweet treat to enjoy with your morning coffee. Best of all, this cake is easy to make and stays moist for days!

Why You’ll Love This Cake

This cake combines simple pantry staples with bold, delicious flavors:

Moist and rich texture thanks to cream cheese and crushed pineapple.
Nutty crunch from pecans that balances the sweetness.
Perfect for celebrations, potlucks, or as a homemade gift.
Stores well and even tastes better the next day!

Ingredients You’ll Need

1 cup butter (2 sticks), softened
1 package (8 oz) cream cheese, softened
2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, drained well
1 cup chopped pecans
Optional: powdered sugar for dusting or a simple glaze

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add sugar gradually and beat until light and fluffy.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in Pineapple and Pecans

Gently fold in the drained pineapple and chopped pecans, being careful not to overmix.

Step 6: Bake

Pour the batter into the prepared pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze before serving.

Tips and Variations

Extra tropical flavor: Add shredded coconut to the batter for a pina colada twist.
Make it sweeter: Top with a cream cheese glaze for an indulgent finish.
Nut-free option: Omit pecans or replace with shredded coconut or dried fruit.
Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week.

Final Thoughts

This Pineapple Pecan Cream Cheese Pound Cake is the perfect balance of sweet, tangy, and nutty flavors. It’s a crowd-pleaser that works beautifully for holiday desserts, potlucks, or even as a simple homemade treat.

Whether you serve it plain, dusted with sugar, or topped with a glaze, this cake will quickly become a family favorite. Bake one today and enjoy a slice of tropical sweetness!