Pineapple Pecan Pound Cake

 

Pineapple Pecan Pound Cake – Rich, Buttery & Perfectly Moist

This Pineapple Pecan Pound Cake is a deliciously moist dessert packed with sweet pineapple flavor and crunchy pecans. The buttery pound cake base stays soft and tender while the pineapple adds natural sweetness and incredible moisture in every bite.

Perfect for holidays, family gatherings, potlucks, or weekend baking, this cake is simple, comforting, and always a crowd favorite.

Flavor & Texture Highlights

• Rich buttery pound cake
• Sweet juicy pineapple flavor
• Crunchy toasted pecans
• Moist and tender crumb

Jump to Section

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Tips
• Storage

Why You'll Love This Recipe

• Easy classic Southern-style cake
• Loaded with pineapple flavor
• Perfectly moist for days
• Great for celebrations and holidays

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup milk

Instructions

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each addition.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Mix the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until combined.

Step 6: Add Pineapple and Pecans

Fold in the crushed pineapple, vanilla extract, and chopped pecans.

Step 7: Fill the Pan

Pour the batter into the prepared pan and smooth the top evenly.

Step 8: Bake

Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.

Step 10: Serve

Slice and enjoy as is or drizzle with a simple powdered sugar glaze.

Tips for Success

• Drain pineapple well to avoid excess moisture
• Toast pecans for deeper flavor
• Do not overmix the batter
• Allow the cake to cool fully before slicing

Storage

Store covered at room temperature for up to 3 days.

Refrigerate for up to 1 week.

Freeze tightly wrapped slices for up to 2 months.

Pineapple Pecan Pound Cake Recipe Card

Prep Time: 20 minutes

Bake Time: 75 minutes

Total Time: 1 hour 35 minutes

Servings: 12 slices

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup crushed pineapple
• 1 tsp vanilla
• 1 cup pecans
• 1/2 cup milk

Instructions

1. Preheat oven to 325°F.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Mix dry ingredients separately.
5. Alternate dry ingredients with milk.
6. Fold in pineapple and pecans.
7. Pour into prepared pan.
8. Bake 70–80 minutes.
9. Cool completely.
10. Slice and serve.

Final Thoughts

This Pineapple Pecan Pound Cake combines rich buttery flavor, sweet pineapple, and crunchy pecans into one incredibly moist and satisfying dessert. It's a timeless homemade cake that always feels special and comforting.