This Pineapple Pecan Cream Cheese Pound Cake bakes up rich, velvety, and ultra-moist with a tight, buttery crumb, sweet bursts of pineapple, and crunchy toasted pecans in every slice. You get the classic density of a Southern cream cheese pound cake plus tropical flavor, making it perfect for holidays, brunch, or gifting in a pretty loaf.
Why You’ll Love This Pineapple Pecan Cream Cheese Pound Cake
You’ll love how the combination of butter and cream cheese creates a plush, velvety pound cake crumb that stays moist for days without needing syrup or glaze. Crushed pineapple adds gentle sweetness and subtle tang, while chopped pecans bring buttery crunch so the cake feels indulgent but not heavy.
The method is straightforward: cream, add eggs one at a time, then fold in pineapple and pecans—no syrups, no fillings, no complicated layering. The baked loaf slices beautifully for coffee breaks, dessert plates, or wrapped slices in gift boxes, and it’s sturdy enough to travel without crumbling.