Pineapple Cream Cheese Bundt Cake
Pineapple Cream Cheese Bundt Cake
Ingredients:
For the Cake:
1 box (15.25 oz) yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
1 cup crushed pineapple, drained
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tablespoons pineapple juice
Optional: toasted coconut for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
Make the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix until well combined.
Prepare the Cream Cheese Filling:
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Layer the Batter and Filling:
Pour half of the cake batter into the prepared Bundt pan. Spread the cream cheese filling evenly over the batter, then top with the remaining cake batter.
Bake the Cake:
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency with more juice or sugar as needed.
Glaze the Cake:
Once the cake has cooled, drizzle the glaze over the top. If desired, sprinkle toasted coconut on top for added texture and flavor.
Serve:
Slice and enjoy your delicious pineapple cream cheese Bundt cake!
Prep Time: 20 min | Total Time: 1 hr 15 min | Chill Time: 0 min | Kcal per serving: 320 | Servings: 12
If you enjoy tropical flavors combined with creamy textures, this Pineapple Cream Cheese Bundt Cake is a fantastic choice to bake at home. One tip I’ve learned over time is to make sure the pineapple is well-drained before adding it to the cake batter to prevent excess moisture that can affect the cake’s texture. Using instant vanilla pudding mix not only enhances flavor but also helps keep the cake moist and tender. The cream cheese filling adds a rich and luscious contrast inside the cake, making each bite indulgent yet balanced by the tangy pineapple glaze finished with a sprinkle of toasted coconut for crunch and extra flavor dimension. For those who prefer less sweetness, you can reduce the sugar slightly in the glaze or filling according to your taste. When preparing the batter, mixing the ingredients just until combined avoids overworking the flour, resulting in a lighter crumb. Also, greasing and flouring the Bundt pan properly is essential to ensure the cake releases perfectly after baking. I’ve found that this cake works wonderfully as a dessert for family gatherings or potlucks because it’s easy to assemble but looks impressive when sliced, revealing the creamy center. Pair it with a cup of tea or coffee for a lovely afternoon treat. If you want to elevate it even more, adding fresh pineapple pieces or a drizzle of coconut cream can complement the existing flavors. Overall, this recipe is a crowd-pleaser that effortlessly combines classic dessert ingredients with tropical flair, offering a unique yet approachable cake that can brighten up any occasion.
