Pineapple Cream Cheese Bundt Cake (Print-Friendly Version)
Moist Bundt cake with cream cheese swirl, sweet pineapple, topped with a tangy pineapple glaze and coconut.
# Ingredients:
→ Cake
01 -
15.25 oz yellow cake mix
02 -
3.4 oz box instant vanilla pudding mix
03 -
4 large eggs
04 -
1 cup crushed pineapple, drained
05 -
1/2 cup vegetable oil
06 -
1/2 cup sour cream
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon baking powder
→ Cream Cheese Filling
09 -
8 oz cream cheese, softened
10 -
1/2 cup granulated sugar
11 -
1 large egg
12 -
1 teaspoon vanilla extract
→ Glaze
13 -
1 cup powdered sugar
14 -
2-3 tablespoons pineapple juice
15 -
Optional toasted coconut for garnish
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
02 -
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix until well combined.
03 -
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
04 -
Pour half of the cake batter into the prepared Bundt pan. Spread the cream cheese filling evenly over the batter, then top with the remaining cake batter.
05 -
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
06 -
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency with more juice or sugar as needed.
07 -
Once the cake has cooled, drizzle the glaze over the top. If desired, sprinkle toasted coconut on top for added texture and flavor.
08 -
Slice and enjoy your delicious pineapple cream cheese Bundt cake.