Recipe Details

• Author: deesviral
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings
• Category: Dessert / Cake
• Cuisine: American
• Keywords: pound cake, pineapple pecan cake, cream cheese cake, homemade dessert, deesviral

Ingredients

For the Cake

• 1½ cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1½ cups chopped pecans
• 1/2 cup whole milk

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or pineapple juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Gradually add sugar and beat until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Add the dry ingredients to the batter alternately with milk.
7. Mix in vanilla extract, crushed pineapple, and chopped pecans.
8. Pour batter into the prepared pan and spread evenly.
9. Bake for 1 hour 15–20 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then transfer to a wire rack.
11. If desired, whisk glaze ingredients together and drizzle over the cooled cake.

Tips & Variations

• Toast the pecans before adding for deeper flavor.
• Use pineapple juice in the glaze for extra tropical sweetness.
• Store covered at room temperature for up to 3 days.

Why This Recipe Works

Cream cheese and butter create a rich, velvety pound cake texture, while pineapple adds moisture and sweetness. Pecans provide crunch and nutty flavor, making every slice balanced, tender, and satisfying.