This cake is dense, buttery, and loaded with crushed pineapple and toasted pecans. The cream cheese gives it a tender crumb and a gentle tang that keeps it from being too sweet.

It’s the kind of cake you can bring to a potluck, slice for an afternoon snack, or serve with coffee after dinner and it stays moist for days.

What Makes This Pound Cake So Good

The crushed pineapple is drained but still adds enough moisture that every bite has a soft, almost custardy edge. It never reads as fruitcake, just a really rich pound cake with bits of tropical sweetness.

The pecans get toasted before they go in, so they hold their crunch even after a long bake. Together with the cream cheese, they give it a flavor that feels a little more dressed-up than a plain butter pound cake, without any extra fuss.

Ingredients

1 cup (2 sticks) unsalted butter, softened: let it sit at room temperature for about an hour so it creams easily
8 oz cream cheese, softened: full-fat block style, not the spreadable tub
2 cups granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
3 cups all-purpose flour: spooned and leveled, not scooped
1 tsp baking powder
½ tsp salt
1 cup crushed pineapple, well drained: press out as much liquid as you can, or the cake will sink
1 cup pecans, toasted and chopped: toast at 350°F for 8 minutes until fragrant

Variations / Substitutions

Walnuts instead of pecans: they are a little more bitter, so toast them until they just start to color and the flavor will mellow
No nuts: leave them out and add an extra ¼ cup of drained pineapple for texture
Orange extract: swap the vanilla for ½ tsp orange extract if you want a brighter, citrusy note
Glaze: whisk ½ cup powdered sugar with 1 tbsp pineapple juice and drizzle it over the cooled cake for a little shine

If you like this style of pound cake, you might also enjoy a Lemon Blueberry Cream Cheese Pound Cake.

How To Make Pineapple Pecan Cream Cheese Pound Cake

Step 1: Cream the Butter, Cream Cheese, and Sugar

Preheat the oven to 325°F (160°C) and grease a 9×5-inch loaf pan, then dust it with flour. In a large bowl (or stand mixer), beat the 1 cup softened butter, 8 oz cream cheese, and 2 cups sugar on medium speed until it looks fluffy and lightened in color, about 3 minutes.

The mixture should look pale and have almost a whipped texture, with no visible streaks of butter. Scrape the bowl once or twice so everything combines evenly.

Step 2: Add the Eggs and Pineapple

Beat in 4 eggs, one at a time, mixing just until each yolk disappears. Then add 1 tsp vanilla and the well-drained 1 cup crushed pineapple, and mix on low for about 30 seconds until it’s distributed.

The batter might look slightly curdled at this stage and that is completely fine. The pineapple will settle in while you add the flour.

Step 3: Fold in the Dry Ingredients and Pecans

In a separate bowl, whisk together 3 cups flour, 1 tsp baking powder, and ½ tsp salt. With the mixer on low, add the dry mix in three additions, mixing only until you can’t see white streaks. Stop the mixer, add the toasted pecans, and fold them in by hand with a spatula.

The batter will be quite thick and heavy, and that’s what gives the cake its close, moist crumb. Overmixing now can make it tough, so use a gentle hand.

Step 4: Bake the Pound Cake

Scrape the batter into the prepared pan and smooth the top. Bake on the middle rack for 70 to 80 minutes, until the top is deeply golden and a wooden skewer inserted in the center comes out with just a few moist crumbs.

There will be a crack running down the center, which is normal for a dense pound cake. If the top browns too quickly before the center is set, tent the pan loosely with foil after about 50 minutes.

Step 5: Cool the Cake and Slice

Let the cake rest in the pan on a wire rack for 10 minutes, then run a knife around the edges and turn it out onto the rack to cool completely. Slice with a serrated knife and serve.

Cutting into it while it’s still warm will give you soft, almost melting slices. The crumb will be tight and buttery, dotted with golden pineapple and toasted pecan pieces in every bite.

Tips for the Best Pound Cake

Drain the pineapple really well: press it in a fine-mesh strainer or squeeze handfuls in a clean kitchen towel; excess liquid can make the middle sink.
Use room temperature ingredients: cold butter, cream cheese, or eggs will not cream properly and can result in a heavy, dense loaf instead of the tender texture you want.
Check for doneness with a skewer, not just the clock: ovens vary, so a few moist crumbs are okay but no wet batter.
Let it cool completely before slicing: the cake continues to set as it cools, and slicing too early can squish the crumb.

Bake times by pan size and material:

Pan	Time
9×5-inch metal loaf pan	70–80 mins
8½×4½-inch glass loaf pan	75–85 mins
10-inch bundt pan	55–65 mins

Storing Leftovers

Refrigerate: wrap the cooled cake tightly in plastic or keep it in an airtight container for up to 5 days. The crumb stays moist.
Reheating: a quick 15-second microwave zap or a light toast in the oven brings back the softness.
Serve cold: straight from the fridge, the cake firms up a little and the pineapple flavor gets brighter, so it’s a nice snack as is.

What To Serve With Pineapple Pecan Cream Cheese Pound Cake

A thick slice is great on its own, but a small bowl of lightly sweetened whipped cream or a scoop of vanilla ice cream softens the richness. If you want a more structured dessert, spoon some warm caramel sauce over it and the pecans’ nuttiness will really stand out.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple contains an enzyme that can break down the structure of the cake and make it mushy. Stick with well-drained canned crushed pineapple.

Why did my cake sink in the middle?

It’s usually from not draining the pineapple enough, opening the oven door too soon, or underbaking. Check that the pineapple is pressed dry and only peek after 60 minutes.

Can I make this in a bundt pan?

Yes, a 10-inch bundt pan works well. Reduce the bake time to about 55 to 65 minutes and grease the pan very thoroughly so it releases without sticking.

How do I know when it’s really done?

A wooden skewer inserted into the thickest part should come out with a few moist crumbs clinging to it, not wet batter. If you see any shiny batter, give it another 5 minutes.

Can I freeze this pound cake?

Wrap the cooled, unsliced cake in plastic then foil, and freeze for up to 2 months. Thaw at room temperature overnight, and the texture will be just as good.