This Pineapple Pecan Cream Cheese Pound Cake is buttery, dense, slightly tangy from the cream cheese, packed with crushed pineapple, and loaded with toasted pecans. Perfect for holidays or Sunday dinner.

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🍍 Pineapple Pecan Cream Cheese Pound Cake

🛒 Ingredients

For the Cake

• 1½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup crushed pineapple, well drained

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract (optional but amazing)

• 1 cup chopped pecans, toasted

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Optional Pineapple Glaze

• 1½ cups powdered sugar

• 2–3 tablespoons pineapple juice

• ½ teaspoon vanilla extract

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👩‍🍳 Step-By-Step Directions

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Step 1: Prep

1. Preheat oven to 325°F (163°C).

2. Grease and flour a 10–12 cup Bundt pan very well.

Tip: Get into all the creases so it releases clean.

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Step 2: Toast the Pecans (Important!)

1. Spread pecans on a baking sheet.

2. Toast at 350°F for 5–7 minutes.

3. Let cool.

This deepens the flavor so much.

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Step 3: Cream Butter & Cream Cheese

1. In a large bowl, beat butter and cream cheese together on medium speed for 3–4 minutes until smooth and fluffy.

2. Gradually add sugar.

3. Beat 4–5 minutes until light and creamy.

Do not rush this step — it builds structure.

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Step 4: Add Eggs

1. Add eggs one at a time.

2. Mix well after each addition.

3. Scrape down sides of bowl as needed.

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Step 5: Combine Dry Ingredients

In a separate bowl whisk together:

• Flour

• Baking powder

• Salt

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Step 6: Add Dry Ingredients

1. Reduce mixer to low.

2. Add flour mixture gradually.

3. Mix just until combined — do NOT overmix.

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Step 7: Fold in Pineapple & Pecans

1. Gently fold in:

   • Well-drained crushed pineapple

   • Vanilla

   • Coconut extract (if using)

   • Toasted pecans

Important: Pineapple must be drained very well or cake will be too wet.

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Step 8: Bake

1. Pour batter into prepared pan.

2. Smooth top.

3. Bake for 75–90 minutes.

Check at 75 minutes:

• Toothpick should come out clean or with a few moist crumbs.

If browning too quickly, loosely tent with foil.

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Step 9: Cool

1. Let cake cool in pan for 15–20 minutes.

2. Carefully invert onto wire rack.

3. Cool completely before glazing.

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🍍 Pineapple Glaze (Optional but Recommended)

1. Whisk powdered sugar, pineapple juice, and vanilla.

2. Adjust thickness as needed.

3. Drizzle over cooled cake.

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🔥 Pro Tips

• Room temperature ingredients = smoother batter.

• Drain pineapple by pressing it in a strainer with a spoon.

• For extra pineapple flavor, add ½ teaspoon pineapple extract.

• For a tropical twist, add ½ cup sweetened shredded coconut.

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🧊 Storage

• Store covered at room temperature up to 3 days.

• Refrigerate up to 5 days.

• Freezes beautifully (wrap tightly).