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Pineapple Cream Cheese Bundt Cake

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Pineapple Cream Cheese Bundt Cake

A moist, tropical Bundt cake with a creamy cheesecake filling, topped with a sweet pineapple glaze and optional toasted coconut. Perfect for dessert or a special occasion!

🛒 Ingredients

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) 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 Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp pineapple juice
  • Optional: toasted coconut for garnish

👩‍🍳 Instructions

  1. Preheat Oven:
    • Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. Make Cake Batter:
    • In a large bowl, combine cake mix, pudding mix, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix until smooth.
  3. Prepare Cream Cheese Filling:
    • In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until creamy.
  4. Layer Batter and Filling:
    • Pour half the cake batter into the Bundt pan. Spread cream cheese filling evenly over batter. Top with remaining batter.
  5. Bake:
    • Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. Make Glaze:
    • Whisk powdered sugar and pineapple juice until smooth. Adjust consistency as needed.
  7. Glaze & Garnish:
    • Drizzle glaze over cooled cake. Sprinkle with toasted coconut, if desired.
  8. Serve:
    • Slice and enjoy!

⏰ Timing & Servings

  • Prep Time: 20 minutes
  • Total Time: 1 hour 15 minutes
  • Calories: 320 kcal per serving
  • Servings: 12
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💡 Tips

  • Draining Pineapple: Press out excess liquid to avoid a soggy cake.
  • Toasted Coconut: Toast coconut in a dry skillet over medium heat until golden for extra crunch.
  • Storage: Store in an airtight container in the fridge for up to 5 days. Serve at room temperature.
  • Freezing: Wrap unglazed cake tightly and freeze for up to 3 months. Glaze after thawing.

🌟 Why You’ll Love This

This Bundt cake combines the tropical sweetness of pineapple with a rich cream cheese filling, finished with a tangy glaze. It’s a crowd-pleaser for any gathering! Let me know if you need tips for toasting coconut or sourcing ingredients!