It was one of those rainy Saturday afternoons when the kitchen just calls to you—the kind of day where the scent of something baking feels like home. I opened my old recipe binder and flipped to a page that’s seen more butter smudges and flour dust than I care to admit. There it was: the Pineapple Pecan Pound Cake. A recipe passed down from my aunt who never left a gathering without a signature dessert in hand.
The first time I made it, I remember being nervous—pound cakes are one of those baked goods you want to get right. But this one? It lived up to its name. Never-fail. Every time, it comes out dense yet moist, golden on the outside, and filled with little bursts of pineapple and crunchy pecans. It’s the kind of cake that doesn’t need frosting—it just is the occasion.
Whether you’re sharing it at a potluck, bringing it to a holiday brunch, or slicing off a piece with your afternoon coffee, this cake never disappoints.
Short Description
This Never-Fail Pineapple Pecan Pound Cake is buttery, moist, and studded with crushed pineapple and chopped pecans. A timeless, rich cake that’s perfect for any occasion and never lets you down.
Key Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained, but not dry)
- 1 cup chopped pecans
- Optional: powdered sugar for dusting
Tools Needed
- Electric mixer or stand mixer
- Mixing bowls
- 10-inch Bundt pan or tube pan
- Rubber spatula
- Cooling rack
- Sifter (for powdered sugar, if using)
Cooking Instructions
Step 1: Preheat and prep the pan
Preheat your oven to 325°F. Grease and flour a Bundt or tube pan thoroughly to prevent sticking.
Step 2: Cream the butter and sugar
In a large bowl, cream the softened butter and sugar until light and fluffy (about 4–5 minutes). This step builds the base for that rich pound cake texture.
Step 3: Add the eggs
Add eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
Step 4: Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Mix it all together
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the vanilla, then fold in the crushed pineapple and chopped pecans gently with a spatula.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted comes out clean and the top is golden.
Step 7: Cool and serve
Let the cake cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely. Dust with powdered sugar if you like, or serve plain—it’s perfect either way.
Why You’ll Love This Recipe
- Foolproof, even for beginner bakers
- Incredibly moist and buttery texture
- Crunchy pecans + juicy pineapple = perfect bite
- Keeps well for days (if it lasts that long!)
- Beautiful presentation straight from the pan
- No frosting needed—just slice and serve
Tips & Tricks
- Don’t over-drain the pineapple—you want that moisture
- Use room temperature ingredients for best results
- Lightly toast the pecans for extra depth of flavor
- A metal pan works better than silicone for even baking
- Let the cake cool before slicing to avoid crumbling
Serving Suggestions
- Serve with coffee or sweet tea for an afternoon treat
- Pair with fresh whipped cream or a scoop of vanilla ice cream
- Add a drizzle of glaze made from powdered sugar + pineapple juice
- Bring to potlucks, showers, holiday brunches, or keep it all to yourself!
Storage & Freezing Tips
- Room Temp: Store in an airtight container up to 4 days
- Refrigerate: Keeps for 1 week, best if brought to room temp before serving
- Freeze: Wrap slices in plastic wrap + foil and freeze for up to 2 months
FAQs
Can I use fresh pineapple instead of canned?
Yes—just be sure to chop it finely and drain well so it doesn’t weigh down the batter.
Can I substitute walnuts for pecans?
Absolutely. Walnuts work great, or you can skip the nuts if there are allergies.
Can I make this in a loaf pan?
Yes, but divide it between two loaf pans and reduce baking time to about 45–50 minutes.
Is this cake overly sweet?
Nope! The sugar is balanced by the pineapple’s tang and nutty crunch—just sweet enough.
Final Thoughts
This Pineapple Pecan Pound Cake is one of those recipes that earns a spot in your forever folder. It’s reliable, rich, and always a hit—whether you dress it up for company or enjoy a quiet slice in your kitchen with the window cracked open. There’s something old-fashioned and lovely about it, like a recipe that tells a story every time you bake it.
Try it once, and it’ll become your go-to too.