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:
- Cook time:
- Total time:
- 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.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Sift or whisk well to ensure even distribution.
- Incorporate dry ingredients: With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, mixing only until each addition is incorporated. Overmixing after the flour addition will develop gluten and produce a tougher crumb.
- Fold in pineapple and pecans: Using a large spatula, gently fold the well-drained crushed pineapple and the toasted chopped pecans into the batter, ensuring even distribution. If the pineapple releases liquid while folding, blot it again to keep batter from becoming too loose.
- Fill and bake: Scrape the batter into the prepared bundt pan, smoothing the top. Bake for 65–80 minutes, or until the cake is golden brown and a long skewer or thin tester inserted into the center comes out with a few moist crumbs. For a dense pound cake, an internal temperature of 200–205°F (93–96°C) indicates doneness. If the exterior browns too quickly, tent loosely with foil for the final 15–20 minutes.
- Cool and unmold: Remove the cake from the oven and set it on a wire rack. Let the cake rest in the pan for 20–25 minutes, then carefully invert onto the rack and allow it to cool completely before glazing. Cooling fully prevents the glaze from melting and running off excessively.
- Prepare the glaze: In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons milk or cream, vanilla extract and a pinch of salt. If the glaze is too thick, add up to 1 additional tablespoon of milk; if it is too thin, add a tablespoon more powdered sugar. The glaze should be pourable but thick enough to cling to the cake.
- Glaze and finish: Place the cooled cake on a platter. Pour the glaze over the top, allowing it to cascade down the sides. For a polished presentation, drizzle gradually and let the glaze settle between pours. Optionally scatter a few extra toasted pecan halves on top while the glaze is still tacky.
- Serve: Let the glaze set for 15–30 minutes, then slice with a serrated knife for clean edges. Store and serve as suggested below.
Troubleshooting & Consistency Tips
Cake sinks in the center
Common causes are underbaking, opening the oven door too frequently during the bake, or an oven temperature that is too low. Use an instant-read thermometer to check the center and avoid opening the oven until the cake has risen and set—typically not before 45 minutes. If the outside is browning too quickly while the center remains underbaked, tent loosely with foil and continue baking.
Crumb is dense or gummy
Overmixing after adding flour encourages gluten development and yields a dense texture. Mix until the flour is just incorporated. Also ensure add-ins (pineapple and pecans) are well drained and at room temperature so they do not chill the batter or release excess moisture.
Glaze runs off or is too thin
If the glaze is too thin, add more powdered sugar in small increments and chill briefly to thicken. Make sure the cake is completely cooled; a warm cake will cause the glaze to become excessively fluid and run off the sides.
Pineapple makes batter too wet
Very well-drained pineapple is essential. After draining, press the pineapple in a fine-mesh sieve or line it with paper towels and squeeze out remaining juice. Reserve any drained juice for cocktails or to sweeten yogurt—do not return it to the batter.
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Storage & Make-Ahead
Room temperature: Store the cake covered at room temperature for up to 2 days. Use a cake dome or loosely tent with plastic wrap to protect the glaze.
Refrigerator: Because of the cream cheese and pineapple, the cake can be refrigerated for up to 5 days in an airtight container. Bring slices to room temperature before serving for best flavor and texture.
Freezer: To freeze, slice the cake and wrap individual slices tightly in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Freezing a glazed cake may alter the glaze texture; for best results, freeze unglazed slices and glaze after thawing.
Make-ahead: The cake batter can be prepared and baked a day ahead. Store the baked cake, unglazed, wrapped loosely in plastic to prevent the glaze from sticking; glaze on the day of serving. Toasted pecans can be prepared up to 3 days in advance and stored at room temperature in an airtight container.
Why This Recipe Works
The combination of butter and cream cheese creates a stable emulsion that yields a tender crumb and rich flavor. Cream cheese adds moisture and a subtle tang that balances the sweetness of sugar and the natural acidity of pineapple. Toasting the pecans intensifies their aroma and adds a pleasant crunch that contrasts the cake’s tender texture. Baking at a moderate temperature ensures even rising and gradual browning, producing a consistent interior structure suitable for slicing and glazing.
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Expert Tips
- Room-temperature ingredients incorporate more evenly. Remove eggs, butter and cream cheese from the refrigerator at least 30–60 minutes before starting.
- Weigh your flour when possible. Spoon and level flour into the measuring cup if weighing is not available to avoid packing too much flour into the batter.
- For extra pineapple flavor without added moisture, fold in 1 tablespoon of finely grated pineapple zest or reduce the pineapple to ¾ cup and add 2 tablespoons of drained pineapple juice to the glaze.
- To speed cooling and create a crisper exterior, invert the cake briefly onto a cooling rack while still slightly warm, then right it back onto the rack to finish cooling if you prefer a slightly firmer crust.
- Protect the glaze when storing: place parchment strips between stacked slices to prevent them from sticking together.
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