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Pineapple Cream Cheese Bundt Cake

A delightful cake that combines the sweetness of pineapple with creamy cheese, perfect for gatherings and easily customizable.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Yellow cake mix The foundation for the cake
  • 1 box Instant vanilla pudding mix Enhances texture and flavor
  • 3 large Eggs Bring to room temperature for easier mixing
  • 1 cup Drained crushed pineapple Ensure it's well-drained for best texture
  • 1/2 cup Vegetable oil Keeps the cake tender
  • 1/2 cup Sour cream Adds moisture
  • 1 tsp Vanilla extract Adds flavor
  • 1 tsp Baking powder
Cream Cheese Mixture
  • 8 oz Softened cream cheese Ensure it's soft for smooth mixing
  • 1/2 cup Granulated sugar Sweetens the cream cheese mixture
  • 1 large Egg Bring to room temperature
  • 1 tsp Vanilla extract Adds flavor
Glaze
  • 1 cup Powdered sugar
  • 2 tbsp Pineapple juice For the glaze consistency
Optional Garnish
  • 1/2 cup Toasted coconut Optional garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan generously with flour.
  2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, drained crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Beat on medium speed for 2-3 minutes until smooth and thick.
  3. In a separate bowl, beat the softened cream cheese with granulated sugar, an egg, and vanilla extract until silky and well-blended.
Baking
  1. Pour about two-thirds of the batter into the prepared bundt pan, then spoon the cream cheese mixture over it. Top with the remaining batter, smoothing gently.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Glazing
  1. Whisk together powdered sugar and pineapple juice to achieve a smooth drizzle consistency.
  2. Once cooled, drizzle the glaze over the cake and sprinkle toasted coconut for garnish if desired.

Notes

For best results, avoid rushing the mixing process and use room temperature ingredients for easier blending. This cake can be made a day in advance and stored in the refrigerator.