Pineapple Cream Cheese Bundt Cake
A moist and flavorful bundt cake swirled with cream cheese and juicy pineapple, perfect for any occasion.
Ingredients
- 1 boxyellow cake mix (15.25 oz)
- 1 boxinstant vanilla pudding mix (3.4 oz)
- 4 largeeggs
- 1 cupcrushed pineapple (drained)
- ½ cupvegetable oil
- ½ cupsour cream
- 1 teaspoonvanilla extract
- 1 teaspoonbaking powder
- 8 ozcream cheese (softened)
- ½ cupgranulated sugar
- 1 largeegg
- 1 teaspoonvanilla extract
- 1 cuppowdered sugar
- 2 tablespoonspineapple juice
- toasted coconut (for garnish)
Directions
- 1
Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan, tapping out the excess.
- 2
In a large mixing bowl, combine the cake mix, pudding mix, eggs, drained crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Beat on medium speed for 2-3 minutes until the batter is smooth and thick.
- 3
In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until silky and well-blended.
- 4
Pour about two-thirds of the cake batter evenly into the prepared bundt pan. Spoon the cream cheese mixture evenly over the batter, keeping it away from the edges if possible. Top with the remaining cake batter, smoothing gently.
- 5
Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese center) comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- 6
While the cake cools, whisk together the powdered sugar and pineapple juice to make a smooth glaze, adding just enough juice to reach your desired drizzling consistency.
- 7
Once the cake has cooled, drizzle the pineapple glaze over the top. If desired, sprinkle with toasted coconut for an added tropical crunch.
- 8
Slice, serve, and enjoy!