Name: Pineapple Cream Cheese Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 box Yellow Cake Mix (15.25 oz); 1 box Instant Vanilla Pudding Mix (3.4 oz); 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; 8 oz Cream Cheese (softened); 1/2 cup Granulated Sugar; 1 large Egg; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar; 2-3 tablespoons Pineapple Juice; Toasted Coconut (for garnish)

Jump to Recipe

If you love desserts that tick all the boxes—creamy, flavorful, moist, and delightfully simple—then you’re in for a treat with this Pineapple Cream Cheese Bundt Cake. Imagine slicing into a golden, tender cake swirled with rich cream cheese and juicy pineapple; every bite is a sunny, feel-good moment. Growing up, this cake was the star at all family celebrations and potlucks, usually disappearing in a flash the moment it hit the dessert table. The best part? This vibrant cake comes together quickly with a few pantry staples and zero-fuss steps, making it perfect for busy weeknights and special occasions alike. If you loved our reader-favorite Lemon Poppy Seed Bundt Cake, you’ll swoon over this tropical twist! Let’s dive in and see how this dreamy bundt can become your next family favorite.

What is Pineapple Cream Cheese Bundt Cake?

So, what’s with the name Pineapple Cream Cheese Bundt Cake? Well, every word is a clue to its magic! Is it cake, is it cheesecake, or is it a tropical vacation in a pan? The answer: it’s all three! Picture this: velvety cream cheese filling swirled into a sunny pineapple cake, all baked into that famous ring shape. Legend has it, someone said, “The way to a man’s heart is through his stomach,” and I swear this cake is living proof. Wherever the name came from, one thing is for sure—this dessert is impossible to resist. Ready to bake and taste the magic for yourself? Let’s do it!

Why You’ll Love This

You’ll find plenty of reasons to fall in love with Pineapple Cream Cheese Bundt Cake. First, its showstopping highlight is the luscious ribbon of cream cheese that melts into a moist, pineapple-kissed crumb—each slice feels like a little indulgence. Making this cake at home is surprisingly budget-friendly; cost-wise, it beats ordering a comparable bakery creation and saves you from extra trips to the store. Special toppings like the tangy pineapple glaze and optional toasted coconut not only add flavor but a gorgeous finishing touch—your guests will think you spent hours. If you enjoy our Carrot Cake with Cream Cheese Frosting, you’ll adore this tropical spin! Ready to bring a bit of sunshine to your next dessert? Give this cake a try!

How to Make

Quick Overview

This Pineapple Cream Cheese Bundt Cake proves that baking can be both simple and deeply rewarding. With minimal prep (about 20 minutes!), easy-to-find ingredients, and foolproof steps, you’ll have a moist, tropical dessert on your table in just over an hour. The star ingredient, cream cheese, gets swirled into a batter brimming with pineapple, resulting in a golden, aromatic cake that’s guaranteed to brighten any gathering or weekday evening.

Pineapple cream cheese bundt cake with glaze and toasted coconut on top

Ingredients

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 Pineapple Glaze:
1 cup powdered sugar
2-3 tablespoons pineapple juice

Optional: Toasted coconut for garnish

Step-by-Step

Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan, tapping out the excess.
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 the batter is smooth and thick.
In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until silky and well-blended.
Pour about two-thirds of the cake batter evenly into the prepared bundt pan. Spoon the cream cheese mixture evenly over the batter, keeping it away from the edges if possible. Top with the remaining cake batter, smoothing gently.
Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese center) comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
While the cake cools, whisk together the powdered sugar and pineapple juice to make a smooth glaze, adding just enough juice to reach your desired drizzling consistency.
Once the cake has cooled, drizzle the pineapple glaze over the top. If desired, sprinkle with toasted coconut for an added tropical crunch.
Slice, serve, and enjoy!

What to Serve Pineapple Cream Cheese Bundt Cake With

This tropical cake is delicious on its own, but it’s even better with a few thoughtful pairings. For a fresh twist, serve slices with a big bowl of mixed berries or a refreshing fruit salad. If you’re celebrating, a scoop of vanilla or coconut ice cream on the side never hurts! For drinks, pair with pineapple iced tea or a cold brew coffee to cut the sweetness and balance the flavors. The creamy, citrusy notes of this cake also work beautifully with a sparkling prosecco or mimosas for brunch vibes.

Top Tips for Perfecting

Always use room-temperature cream cheese for the filling—cold cream cheese can create lumps.
You can substitute crushed canned pineapple with freshly diced pineapple for a more intense fruity pop.
If you don’t have sour cream, plain Greek yogurt makes an excellent stand-in.
Avoid over-baking by checking the cake at the 50-minute mark; ovens vary, and overbaking can dry out this moist cake.
Don’t skip the grease-and-flour step for your bundt pan—this ensures a beautiful, clean release.
For an extra flavor boost, fold in a handful of chopped pecans or walnuts into the batter.
To toast coconut, simply scatter coconut flakes on a baking sheet and bake at 350°F for 5 minutes, watching carefully to avoid burning.

Storing and Reheating Tips

To keep your Pineapple Cream Cheese Bundt Cake fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. The cream cheese layer means refrigeration is key. If you’d like to freeze the cake, wrap individual slices tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. To serve, thaw overnight in the refrigerator. For the best texture, enjoy slices at room temperature. If you want to reheat a slice, a quick 10-15 seconds in the microwave will soften the crumb nicely—just be careful not to overheat.

FAQs

Can I use a different cake mix flavor for this recipe?
Absolutely! White or pineapple-flavored cake mix both work beautifully and offer a slightly different taste profile.

Can I use fresh pineapple instead of canned?
Yes, just make sure to chop it finely and drain any excess juice so the batter isn’t too wet.

Is it okay to skip the glaze or substitute another topping?
Of course! You can skip the glaze, dust the cake with powdered sugar, or top with a cream cheese icing for extra richness.

What if I don’t have a bundt pan?
You can bake this cake in a standard 9×13-inch baking pan or two loaf pans—just adjust the baking time and check for doneness.

Can I make this cake ahead of time?
Yes! This cake stays moist and delicious for several days, making it perfect for make-ahead entertaining or holiday prep.

Conclusion

Pineapple Cream Cheese Bundt Cake brings a delicious, sunny twist to the classic bundt. With its melt-in-your-mouth texture, sweet-tart pineapple, and creamy filling, this cake is sure to wow the crowd at your next gathering. Make it once, and you’ll want to bring this ray of sunshine back to your dessert table again and again. Don’t forget to check out our other crowd-pleasing bundt cakes and share your baking adventure in the comments. Happy baking!