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Pineapple Cream Cheese Bundt Cake
Caroline

Pineapple Cream Cheese Bundt Cake

A moist and tropical bundt cake swirled with a creamy cheesecake filling, finished with a pineapple glaze and optional toasted coconut. Perfect for summer gatherings or make-ahead desserts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix
  • 4 large eggs
  • 1 cup crushed pineapple, drained
  • 0.5 cup vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 large egg (for filling)
  • 1 tsp vanilla extract (for filling)
  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice
  • 1 toasted coconut (optional garnish)

Equipment

  • Bundt pan
  • large mixing bowl
  • medium mixing bowl
  • electric mixer or whisk
  • spatula
  • Cooling rack
  • whisk for glaze

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, eggs, pineapple, oil, sour cream, vanilla, and baking powder. Mix until smooth.
  3. In a medium bowl, beat cream cheese, sugar, egg, and vanilla until creamy.
  4. Pour half the cake batter into Bundt pan. Spread filling evenly, then add remaining batter.
  5. Bake 45–55 minutes or until toothpick comes out clean. Cool in pan 15 minutes, then transfer to wire rack.
  6. Whisk powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.
  7. Top with toasted coconut if desired.

Notes

  • For best results, always let the cake cool completely before adding glaze.
  • If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add extra juice.
  • This cake is even more flavorful the next day after chilling.