Name: Pineapple Pecan Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 tsp baking powder; 1/2 tsp salt; 1 can (8 oz) crushed pineapple with juice; 1 cup chopped pecans, toasted; 1 tsp vanilla extract; Optional: powdered sugar or glaze for topping

Jump to Recipe·Leave a Review

Pineapple pecan pound cake is a rich, buttery dessert that’s bursting with tropical flavor and nutty crunch. It combines the dense, moist texture of a classic pound cake with the sweetness of crushed pineapple and the warmth of toasted pecans. Every bite feels indulgent, comforting, and full of old-fashioned charm—just the way I like it.

Why You’ll Love This Recipe

I love this recipe because it brings something fresh and unexpected to a traditional pound cake. The pineapple adds moisture and a bright, fruity flavor, while the pecans give it that perfect bite of texture. It’s easy to prepare, slices beautifully, and makes a stunning centerpiece for dessert tables. Whether I’m serving it with a glaze or enjoying it plain with a cup of coffee, it always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsalted butter, softened
Eggs
Baking powder
Salt
Crushed pineapple (with juice)
Chopped pecans (toasted for extra flavor)
Vanilla extract
Optional: powdered sugar or glaze for topping

directions

I preheat the oven to 325°F (160°C) and grease a bundt or loaf pan generously.
In a mixing bowl, I cream together the butter and sugar until light and fluffy.
I beat in the eggs one at a time, making sure each is fully incorporated.
In another bowl, I whisk the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple (including juice), mixing just until combined.
I fold in the chopped pecans and vanilla extract.
I pour the batter into the prepared pan and smooth the top.
I bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Once cool, I dust it with powdered sugar or drizzle with a simple glaze if I want an extra sweet finish.

Servings and timing

This recipe makes 10–12 servings. It takes me about 15–20 minutes to prep, 60–75 minutes to bake, and another 30 minutes to cool, so I usually plan for about 2 hours from start to finish.

Variations

Sometimes I add a splash of rum or coconut extract for a tropical twist. If I want a lighter version, I use crushed pineapple in juice instead of syrup and reduce the sugar slightly. For an extra-decadent finish, I make a cream cheese glaze or a brown sugar caramel drizzle. I’ve also tried it with a mix of walnuts and pecans for a little variety in texture.

storage/reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. To freeze, I wrap individual slices tightly in plastic wrap and freeze for up to 2 months. When I’m ready to enjoy, I let it thaw at room temperature or warm it in the microwave for 15–20 seconds.

FAQs

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple for consistent moisture and texture. If I use fresh, I make sure to chop it finely and include any juice.

Do I need to toast the pecans?

I don’t have to, but I like to toast them lightly—it brings out their flavor and adds a little extra crunch.

Can I make this in a loaf pan instead of a bundt?

Yes, I’ve made it in both. Just adjust the baking time slightly—loaf pans may take a bit longer depending on the size.

Why is my pound cake too dense?

Overmixing can make it dense. I mix until everything is just combined and make sure the butter and sugar are creamed well at the start.

Can I add a glaze or icing?

Absolutely. A simple vanilla or cream cheese glaze works beautifully. I drizzle it on once the cake has cooled completely.

Conclusion

Pineapple pecan pound cake is a comforting, crowd-pleasing dessert that’s full of flavor and heart. It’s easy to bake, beautiful to serve, and delicious down to the last crumb. Once I’ve made it, it quickly becomes a favorite for holidays, potlucks, or just when I want to enjoy a slice of something sweet and satisfying.