Pineapple Cream Cheese Bundt Cake -

Pineapple Cream Cheese Bundt Cake

This moist and tropical Pineapple Cream Cheese Bundt Cake combines soft yellow cake, tangy cream cheese filling, and a sweet pineapple glaze. Perfect for summer gatherings and special occasions.

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Prep Time 20

Cook Time 1

Total Time 1 50

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

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
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- **For the Cream Cheese Filling:**
- 8 oz cream cheese softened
- ½ 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

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

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.