Irresistibly Moist Pineapple Cream Cheese Bundt Cake – 9 Powerful Reasons This Tropical Classic Wins Every Time

Oh friends… thank you for being here today. Truly. Some cakes are just cakes — and then some cakes make people close their eyes after the first bite.

This Pineapple Cream Cheese Bundt Cake is that cake.

It’s moist, rich, tender, and bursting with sweet pineapple flavor in every single slice. The cream cheese melts into the batter, creating the most luxurious crumb, and the creamy glaze dripping over the curves of that bundt shape? Absolutely irresistible.

If you love bakery-style cakes that are secretly easy to make, be sure to subscribe to my email list. I share recipes like this straight from my kitchen — cozy, dependable, and guaranteed to impress.

Now let’s bake something unforgettable.

Overview of Pineapple Cream Cheese Bundt Cake

This Pineapple Cream Cheese Bundt Cake starts with a simple yellow cake mix but transforms into something extraordinary with cream cheese, crushed pineapple, and a rich vanilla base.

Why You’ll Love This Cake

• Ultra moist texture
• Rich but not heavy
• Bright tropical pineapple flavor
• Easy semi-homemade recipe
• Perfect for holidays, potlucks, or Sunday dessert
• Stays fresh for days

What It Tastes Like

Sweet, buttery, slightly tangy from the cream cheese, and beautifully balanced by juicy pineapple. The texture is soft and velvety with a golden crust.

And that glaze? Silky, creamy, and just sweet enough.

Full Ingredients (Complete & Detailed)

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Cake Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 (8 oz) package cream cheese, softened
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• ½ cup vegetable oil
• 1 (20 oz) can crushed pineapple, drained well
• 1 teaspoon pure vanilla extract

Optional Creamy Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or pineapple juice
• 2 tablespoons softened cream cheese
• ½ teaspoon vanilla extract

Tools You’ll Need

• Large mixing bowl
• Electric mixer
• Spatula
• 10–12 cup Bundt pan
• Cooling rack

Greasing your Bundt pan thoroughly is essential — I always use butter and a light dusting of flour.

How to Make Pineapple Cream Cheese Bundt Cake

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Step 1: Preheat

Preheat oven to 350°F (175°C).

Grease and flour your Bundt pan generously.

Step 2: Cream Butter & Cream Cheese

In a large bowl, beat together:

• Softened butter
• Cream cheese

Beat until smooth and fluffy — about 2–3 minutes.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition.

Step 4: Add Remaining Wet Ingredients

Mix in:

• Vegetable oil
• Vanilla extract

Blend until smooth.

Step 5: Add Cake Mix

Gradually add yellow cake mix. Mix until just combined.

Step 6: Fold in Pineapple

Gently fold in drained crushed pineapple.

Do not overmix.

Step 7: Bake

Pour batter into prepared Bundt pan and smooth top.

Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

If browning too quickly, tent loosely with foil.

Step 8: Cool & Glaze

Cool in pan for 10–15 minutes before inverting onto rack.

Whisk glaze ingredients and drizzle over cooled cake.

Let glaze set before slicing.

What to Serve with Pineapple Cream Cheese Bundt Cake

This cake pairs beautifully with:

• Fresh whipped cream
• Toasted coconut flakes
• Vanilla ice cream
• Coffee or tropical iced tea

For a full dessert spread, serve alongside:

• https://poulef.com/protein-cookie-dough
• https://poulef.com/easy-homemade-carbonara
• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/vegan-chocolate-chip-cookies

A mix of classic comfort and tropical sweetness makes for the perfect gathering table.

Tips for Perfect Bundt Cake

• Drain pineapple thoroughly — excess liquid affects texture.
• Bring all ingredients to room temperature.
• Do not overmix once cake mix is added.
• Cool properly before removing from pan.
• Use a nonstick Bundt pan for best results.

Storage Instructions

Room Temperature: 3–4 days in airtight container.
Refrigerator: Up to 6 days.
Freezer: Wrap tightly and freeze up to 3 months.

Thaw overnight before serving.

General Information

Bundt cakes became popular in America in the 1950s and remain a beloved classic for their beautiful presentation and reliable texture.

The addition of pineapple keeps this cake moist for days — making it ideal for make-ahead desserts.

Frequently Asked Questions

Can I use fresh pineapple?

Not recommended — crushed canned pineapple works best.

Can I make it without glaze?

Yes. It’s delicious on its own.

Can I add coconut?

Absolutely. Add ½ cup shredded coconut.

Why did my cake stick?

Pan likely wasn’t greased thoroughly.

Can I use white cake mix?

Yes, though flavor will be slightly lighter.

Nutritional Information (Per Slice – 12 servings)

Nutrient	Amount
Calories	380 kcal
Carbohydrates	45g
Sugar	30g
Protein	4g
Fat	20g
Saturated Fat	8g
Fiber	1g
Sodium	310mg

Interactive Element

If you bake this Pineapple Cream Cheese Bundt Cake, I would LOVE to see it!

Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/

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