 Pineapple Cream Cheese Bundt Cake – A Luscious Tropical Delight!
If you’re craving a moist, rich, and absolutely irresistible dessert, look no further than this Pineapple Cream Cheese Bundt Cake! This stunning cake brings together the tangy sweetness of pineapple and the creamy richness of a cheesecake filling—all baked into a beautiful golden Bundt. Whether you’re hosting a brunch, celebrating a holiday, or just want a sweet treat with your coffee, this cake delivers pure bliss in every slice.
Why You’ll Love This Cake
- Super Moist Texture: Thanks to crushed pineapple, sour cream, and pudding mix.
- Hidden Cream Cheese Layer: A velvety surprise center of sweetened cream cheese.
- Easy and Impressive: Made with a boxed cake mix, but tastes completely homemade.
- Tropical Vibes: Bright pineapple glaze + optional toasted coconut topping.
 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 tsp vanilla extract
- 1 tsp baking powder
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- Optional: toasted shredded coconut for garnish
 Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking.
2. Make the Cake Batter
In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, crushed pineapple, oil, sour cream, vanilla extract, and baking powder. Beat with a hand mixer or stand mixer on medium speed for about 2–3 minutes until smooth and creamy. Set aside.
3. Prepare the Cream Cheese Filling
In a separate bowl, mix the softened cream cheese with the sugar, egg, and vanilla. Beat until smooth, creamy, and free of lumps.
4. Assemble the Cake
Pour half of the cake batter into the prepared Bundt pan. Gently spoon the cream cheese mixture over the batter, trying not to touch the edges of the pan. Carefully add the remaining cake batter on top, smoothing it out evenly.
5. Bake
Place the Bundt pan in the oven and bake for 45–55 minutes, or until a toothpick inserted near the center comes out clean (avoid the cream cheese part). If the top browns too quickly, tent with foil.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Make the Pineapple Glaze
In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Add more sugar or juice to reach your desired consistency.
7. Glaze & Garnish
Once the cake is fully cooled, drizzle the glaze over the top. Optional: Sprinkle toasted coconut over the glaze for added crunch and tropical flavor.
 Serving Suggestions
- Serve cold or at room temperature.
- Pairs wonderfully with hot tea, coffee, or even a scoop of vanilla ice cream.
- Store leftovers in an airtight container in the fridge for up to 5 days.
 Nutrition Information (per slice):
- Calories: 320
- Fat: 17g
- Carbohydrates: 38g
- Protein: 4g
- Servings: 12
 Tips & Tricks
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- Drain the pineapple well to avoid a soggy batter.
- Add a tropical twist: Mix a little shredded coconut into the batter for extra texture.
 Final Thoughts
This Pineapple Cream Cheese Bundt Cake isn’t just dessert—it’s an experience. The rich, soft cake wrapped around a dreamy cream cheese layer, topped with pineapple glaze, will have your guests asking for seconds (and the recipe!).