There’s something magical about the sweet, tropical burst of pineapple paired with the rich creaminess of cheesecake. This Pineapple Cream Cheese Bundt Cake is not your average dessert—it’s a showstopper that’s both visually stunning and bursting with flavor. The combination of moist yellow cake, tangy cream cheese filling, and pineapple glaze makes every bite unforgettable.
If you enjoy fruit-forward cakes, you’ll absolutely love this Pineapple Juice Cake, which offers a simpler but equally tropical twist. Both recipes highlight the vibrant freshness of pineapple and are great for brunch, potlucks, or holidays.
Whether you’re a Bundt cake lover or simply searching for the perfect tropical dessert, this cake delivers a texture that’s soft and buttery with just the right amount of creamy tang. Similar versions have been highly rated on trusted sources like AllRecipes, making it a proven crowd-pleaser.
Ingredients
For the Cake:
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1 box (15.25 oz) yellow cake mix
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1 (3.4 oz) box instant vanilla pudding mix
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4 large eggs
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1 cup crushed pineapple, drained
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½ cup vegetable oil
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½ cup sour cream
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1 teaspoon vanilla extract
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1 teaspoon baking powder
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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½ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Glaze:
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1 cup powdered sugar
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2–3 tablespoons pineapple juice (from the drained pineapple)
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Optional: toasted coconut for garnish
Directions
1. Preheat the Oven:
Preheat to 350°F (175°C). Grease and flour a standard Bundt pan thoroughly, making sure to coat every ridge to prevent sticking.
2. Prepare the Cake Batter:
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In a large bowl, whisk together the cake mix, instant vanilla pudding, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix with a hand or stand mixer until smooth and lump-free—this should take about 2 minutes on medium speed.
3. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla until smooth. You want it pourable but not runny.
4. Layer the Cake:
Pour half of the batter into the Bundt pan. Spoon the cream cheese mixture over the batter, spreading evenly but avoiding the edges. Top with the remaining batter and gently smooth the top.
5. Bake:
Place in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool for 15 minutes in the pan, then invert onto a wire rack or serving plate.
6. Glaze:
While the cake cools, whisk together the powdered sugar and pineapple juice until you get a thick but pourable consistency. Drizzle generously over the cooled cake. For an added tropical flair, top with toasted coconut flakes.
Pro Tips & Variations pineapple cream cheese bundt cake
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Make it coconutty: Add ½ cup of shredded coconut to the batter for a stronger tropical feel.
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Layer variation: If you want more visual swirl, alternate thin layers of batter and cream cheese filling.
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Use fresh pineapple: It intensifies the flavor, though make sure to drain it well to avoid a soggy cake.
Need more tropical flavors in your baking? Try this beautiful Pineapple Layer Cake with Glaze for a next-level celebration treat.
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Storage
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Room Temp: Keep the cake covered in an airtight container for up to 2 days.
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Refrigerator: Best stored chilled for 5–6 days because of the cream cheese.
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Freezer: You can freeze it (unglazed) for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Time & Yield
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Prep Time: 20 minutes
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Cook Time: 60 minutes
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Cooling & Glazing: 30 minutes
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Total Time: ~1 hour 50 minutes
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Servings: 10–12 slices
Tools You’ll Need pineapple cream cheese bundt cake
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Bundt cake pan (non-stick, 10-inch)
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Stand or hand mixer
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Rubber spatula
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Whisk and mixing bowls
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Cooling rack
Why This Cake Works
What makes this Pineapple Cream Cheese Bundt Cake stand out is the contrast of textures and flavors. The pineapple keeps the crumb light and moist, while the cream cheese filling adds a cheesecake-like center that surprises and delights with every bite.
This cake has been featured in several variations across sites like Delish, showing just how versatile pineapple can be in baking—from upside-down cakes to pineapple bars.
And if you’re craving something more savory, don’t miss our fan-favorite Creamy Mushroom Soup—it’s perfect for balancing out sweet indulgences like this one.
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Final Thoughts
If you’re looking to impress guests or simply satisfy your sweet tooth with something tropical and creamy, this Pineapple Cream Cheese Bundt Cake is a must-bake. It’s perfect for spring, summer, holidays—or any day you need a bite of sunshine.
Every component—from the light pineapple cake to the smooth filling and tangy glaze—comes together in a way that feels indulgent yet balanced. Pair it with iced tea, coffee, or even a tropical smoothie for the full experience.
Want more? Head back to brandirecipes.com and explore a world of handcrafted desserts that are perfect for any occasion.
Pineapple Cream Cheese Bundt Cake
Ingredients
Method
- instructions:
- - Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- - In a large bowl, mix together cake mix, pudding, eggs, pineapple, oil, sour cream, vanilla, and baking powder until smooth.
- - In a separate bowl, beat cream cheese, sugar, egg, and vanilla until creamy.
- - Pour half the batter into the pan, then layer the cream cheese mixture on top. Avoid edges.
- - Pour the remaining batter over the filling and smooth the top.
- - Bake 50–60 minutes or until a toothpick comes out mostly clean.
- - Cool in pan 15 minutes, then invert onto rack.
- - For the glaze: whisk powdered sugar with pineapple juice until thick but pourable.
- - Drizzle glaze over cooled cake. Garnish with toasted coconut if desired.
Notes
- Use fresh pineapple for more intense flavor but make sure it's well-drained.
- Add ½ cup shredded coconut to the batter for extra tropical flair.
- This cake freezes well without glaze. Add glaze after thawing.