Introduction
This Pineapple Pecan Cream Cheese Pound Cake updates the classic pound cake by introducing cream cheese and crushed pineapple for extra moisture and a subtle tang that lifts the buttery richness. Toasted pecans add texture and a toasty, nutty counterpoint while the white vanilla glaze adds sweetness and a smooth finish. The result is a dense yet tender cake with a fine crumb that holds together beautifully when sliced and pairs exceptionally well with coffee or a lightly sweetened tea.
The method focuses on proper creaming, careful folding of the add-ins, and an even, moderate bake so the cake develops a golden exterior while the interior remains moist. The cake pictured here demonstrates the attractive glaze cascade and the interior studded with pecans and pineapple. This recipe is provided by tinsuf and includes troubleshooting and storage guidance so you can reproduce the best possible results in your kitchen.
Recipe Details
Author: tinsuf
Cuisine: American / Southern-inspired
Category: Dessert, Cake
Keywords: pound cake, pineapple, pecan, cream cheese, bundt cake, glaze
Prep time: 25 minutes
Cook time: 75 minutes
Total time: 1 hour 40 minutes
Yield: 10–12 servings
Ingredients
For the Cake
1 ½ cups (3 sticks / 340 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
3 cups (600 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cup (240 g) crushed pineapple, very well drained (pack in a fine-mesh sieve and press out excess juice)
1 cup (100–120 g) chopped pecans, toasted and cooled
For the White Vanilla Glaze
2 cups (240 g) powdered sugar, sifted
2–3 tablespoons milk or heavy cream (start with 2 tbsp and add more to reach desired consistency)
1 teaspoon pure vanilla extract
Pinch of fine sea salt (optional, to balance sweetness)
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10–12 cup bundt pan thoroughly, tapping out excess flour, or brush the pan with melted butter and dust with flour or use a baking spray with flour. Place the pan on the center rack.
Toast the pecans: Spread pecans in a single layer on a baking sheet and toast in the preheating oven for 6–8 minutes, or toast in a dry skillet over medium heat for 4–6 minutes, stirring frequently. Let cool and chop if needed.
Drain the pineapple: Place crushed pineapple in a fine-mesh sieve set over a bowl and press with the back of a spoon to remove excess liquid. Transfer pineapple to a small bowl and reserve.
Cream butter, cream cheese and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), beat the softened butter and cream cheese on medium speed until smooth and fully combined, about 2 minutes. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3–4 minutes, scraping the bowl as needed.
Add eggs and vanilla: With the mixer on low, add the eggs one at a time, waiting until each is incorporated before adding the next. Add the vanilla extract and mix until just combined…
