Description
Pineapple Pecan Cream Cheese Pound Cake is a rich, buttery Southern dessert that perfectly blends tropical sweetness with classic comfort. Combining tangy cream cheese, juicy pineapple, and crunchy pecans, this pound cake offers a moist texture and irresistible flavor in every slice. Whether served at holidays, family gatherings, church suppers, or weekend brunches, this cake always steals the spotlight.
Ingredients
🍍 For the Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2½ cups granulated sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon pineapple extract (optional)
- 1 cup crushed pineapple, well drained
- 1 cup chopped pecans
- ½ cup sour cream
🍍 For the Pineapple Glaze
- 1½ cups powdered sugar
- 3 tablespoons pineapple juice
- ½ teaspoon vanilla extract
Optional Garnishes
- Toasted pecans
- Pineapple tidbits
- Toasted coconut flakes
- Powdered sugar
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly, making sure every groove is coated to prevent sticking.
Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
This ensures the ingredients are evenly distributed.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat softened butter and cream cheese until smooth and creamy.
Gradually add sugar and continue beating for 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and pineapple extract if using.
This step creates the rich and tender structure that pound cakes are known for.
Step 4: Add Remaining Ingredients
Alternate adding the flour mixture and sour cream to the batter.
Begin and end with the flour mixture.
Mix only until combined.
Gently fold in:
- Crushed pineapple
- Chopped pecans
Be careful not to overmix.
The batter should be thick, creamy, and full of texture.
Step 5: Bake the Cake
Pour the batter into the prepared Bundt pan.
Spread evenly.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes before removing.
Cool completely before glazing.
Notes
- Drain pineapple thoroughly to avoid excess moisture.
- Use room-temperature ingredients for smooth mixing.
- Toast pecans for deeper flavor.
- Do not overmix after adding flour.
- Cool completely before glazing.
- Grease the Bundt pan well to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 530
- Sugar: 42g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g