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Pineapple cream cheese Bundt cake is the answer when you want something cheerful and moist yet simple for gatherings or weekday coffee breaks. This recipe brings a light tropical tang and a rich cream cheese swirl right into a golden cake making every bite the best of nostalgia and sunshine in one pan.
Ingredients
- Yellow cake mix: One box for a consistent fluffy crumb
- Instant vanilla pudding mix: Helps guarantee moistness and extra vanilla flavor
- Large eggs: Four for structure and richness try to use fresh eggs for best texture
- Crushed pineapple: Use canned in juice not syrup for the cleanest fruit flavor drain well
- Vegetable oil: Adds needed moisture choose a neutral oil
- Sour cream: Makes the cake tender and balances pineapple’s sweetness go for full-fat
- Vanilla extract: Rounds out all flavors opt for pure extract for warmth
- Baking powder: Helps the cake rise above the rich filling check freshness for best lift
- Cream cheese: Softened to room temperature for easy mixing use block cream cheese not spread
- Granulated sugar: Sweetens the creamy filling pick fine granulated sugar for best blending
- Powdered sugar: Essential for the glaze sift for smooth results
- Pineapple juice: Brings more punch to the glaze use reserved juice from the crushed pineapple
- Toasted coconut: Optional for garnish adds crunch and tropical aroma toast in a dry skillet until golden if you use it
Step-by-Step Instructions
- Grease and Prep the Pan:
- Generously coat your Bundt pan with butter or oil then dust with flour make sure to get into all the curves to prevent sticking
- Mix the Cake Batter:
- In a large bowl combine cake mix pudding mix eggs drained pineapple oil sour cream vanilla and baking powder use a stand or hand mixer on medium speed or whisk by hand until no streaks of dry mix remain the batter will be thick
- Prepare the Cream Cheese Filling:
- In a separate bowl beat together softened cream cheese granulated sugar one egg and vanilla beat until it is completely smooth and glossy scrape down the sides as needed for a lump-free result
- Layer Cake and Filling:
- Pour half the cake batter into the pan and spread evenly dollop cream cheese mixture around the pan try not to let it touch the sides as it can cause sticking cover gently with remaining cake batter and smooth the top
- Bake the Cake:
- Set the pan on the center rack and bake for 45 to 55 minutes check with a toothpick poked into the cake portion not the filling cooled after about ten minutes invert onto a wire rack and let cool completely so the glaze sets well
- Mix the Glaze:
- In a small bowl whisk powdered sugar and pineapple juice until you get a thick but pourable glaze if it is too thick add juice a drop at a time if too thin add a bit more sugar
- Glaze and Garnish:
- Place the cooled cake on a serving plate spoon the glaze over the ribbons so it drips down the sides if using top with toasted coconut as soon as the glaze goes on so it sticks
- Slice and Serve:
- Cut thick slices with a sharp serrated knife for clean layers the cream cheese tunnel should be even and creamy
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Storage Tips
Keep the cake well covered in an airtight container at room temperature for up to three days For longer storage refrigerate the cake slices wrapped in plastic and it will stay fresh for about a week You can also freeze individual slices wrapped tightly and enjoy a sweet treat any time just thaw overnight in the fridge
Ingredient Substitutions
Swap out sour cream for plain Greek yogurt if needed The flavor will stay fresh and tangy If you are short on eggs you can use three eggs and one quarter cup of unsweetened applesauce in a pinch Instead of canned pineapple try chopped fresh pineapple but be sure to drain it very thoroughly for the right crumb
Serving Suggestions
This Bundt cake shines on its own Pair it with coffee or black tea for an afternoon break For a dessert platter add small bowls of extra pineapple chunks or lightly sweetened whipped cream A scoop of vanilla ice cream turns this into a perfect summer dessert
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Cultural Context
Bundt cakes have a beloved place in American home baking The rich cream cheese center is reminiscent of the classic Philadelphia cheesecakes while the fruit and light crumb recall Southern pound cakes Pineapple often found in retro desserts like upside down cake gets a modern twist here in a moist swirl cake
Recipe FAQs
- → How do I prevent the cake from sticking to the Bundt pan?
Generously grease and flour your Bundt pan, ensuring you get into all crevices. Let the cake cool briefly before inverting.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just chop finely and drain thoroughly before adding to the batter.
- → What’s the best way to achieve a smooth cream cheese filling?
Soften the cream cheese fully and beat it with sugar, egg, and vanilla until no lumps remain for a creamy texture.
- → How do I know when the cake is baked through?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs when finished.
- → Is the toasted coconut garnish necessary?
The coconut adds texture and extra flavor, but it’s optional—plain glaze tastes delicious as well.
- → Can I prepare this cake ahead of time?
Yes, the cake can be baked in advance. Store tightly covered at room temperature or refrigerated for maximum freshness.