Description
This Pineapple Cream Cheese Bundt Cake is moist, rich, and bursting with sweet pineapple flavor. Made with cream cheese and topped with a creamy glaze, it’s a stunning dessert perfect for any occasion.
Ingredients
1 box yellow cake mix (15.25 oz)
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
3 large eggs
½ cup vegetable oil
1 (20 oz) can crushed pineapple, drained
1 teaspoon vanilla extract
Optional glaze:
1 cup powdered sugar
2–3 tablespoons milk or pineapple juice
2 tablespoons softened cream cheese
½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a Bundt pan.
2. Beat softened butter and cream cheese until smooth.
3. Add eggs one at a time, mixing well.
4. Mix in vegetable oil and vanilla extract.
5. Gradually add yellow cake mix and mix until combined.
6. Fold in drained crushed pineapple.
7. Pour batter into prepared Bundt pan.
8. Bake 45-55 minutes until toothpick comes out clean.
9. Cool 10-15 minutes before inverting.
10. Whisk glaze ingredients and drizzle over cooled cake.
Notes
Drain pineapple thoroughly.
Use room temperature ingredients.
Do not overmix batter.
Cake freezes well up to 3 months.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg