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Delicious Pineapple Cream Cheese Bundt Cake with tropical flavors
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Pineapple Cream Cheese Bundt Cake

A moist and flavorful bundt cake swirled with cream cheese and juicy pineapple, perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Easy
Servings: 12 servings
Calories: 350kcal

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Whisk

Ingredients

Cake 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

Cream Cheese Filling Ingredients

  • 8 oz Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract

Pineapple Glaze Ingredients

  • 1 cup Powdered Sugar
  • 2-3 tablespoons Pineapple Juice

Optional Garnish

  • Toasted Coconut for garnish

Instructions

  • 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!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For freezing, wrap individual slices tightly and store in a freezer-safe bag for up to 3 months.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg