Pineapple Cream Cheese Bundt Cake with Glaze

Pineapple Cream Cheese Bundt Cake with Glaze

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Introduction
This Pineapple Cream Cheese Bundt Cake is sunshine in dessert form. Moist, dense, and buttery with sweet bursts of pineapple and a creamy cheesecake-like center, it’s the kind of cake that disappears quickly at any gathering. The tangy glaze made with real pineapple juice adds a bright, citrusy finish, while the optional toasted coconut topping brings a tropical crunch. It’s the perfect balance of sweet and tangy, rich and light—all baked into one gorgeous Bundt. Whether you’re hosting brunch, celebrating a birthday, or just want to make an ordinary day feel special, this cake delivers every time.


Pro Tip:
Drain the crushed pineapple well—but don’t press it dry. A little moisture is good for a tender, flavorful crumb without making the batter too wet.


Serving Suggestions

  1. Brunch Favorite – Serve a slice alongside coffee or mimosas for a tropical-inspired brunch treat.
  2. Special Occasion Dessert – Dress it up with whipped cream and fresh pineapple rings for Easter, Mother’s Day, or baby showers.
  3. Weeknight Sweet Fix – A slice straight from the fridge after dinner makes for the perfect low-effort dessert.

Variations

  1. Gluten-Free Option – Use your favorite gluten-free yellow cake mix and pudding mix to make this cake celiac-friendly.
  2. Coconut Cream Cheese Filling – Add 1–2 tablespoons of shredded coconut to the filling for a deeper tropical flavor.
  3. Lemon Pineapple Twist – Add lemon zest to both the batter and glaze for a refreshing citrus punch.
  4. Mini Bundts or Cupcakes – Use the same batter and filling in a mini Bundt or cupcake pan—just reduce baking time to 20–25 minutes.

Equipment Needed

  • Bundt Pan – Gives the cake its signature shape and ensures even baking.
  • Mixing Bowls – One for the batter and one for the filling to keep things smooth and efficient.
  • Hand or Stand Mixer – Essential for creaming the cream cheese filling until perfectly smooth.
  • Rubber Spatula – Great for scraping every bit of batter and spreading the filling evenly.
  • Wire Rack – For cooling the cake without trapping moisture underneath.

Tips for Success

  1. Grease the Bundt pan thoroughly, then dust with flour to prevent sticking.
  2. Don’t overmix the batter once you add the dry ingredients—mix just until combined.
  3. Let the cake cool for 15 minutes in the pan before removing it to avoid breaking.
  4. Layer carefully—spread the filling evenly and avoid letting it touch the edges of the pan.
  5. Cool the cake fully before glazing to prevent the glaze from melting and sliding off.

Why You’ll Love This Recipe
This cake is all about texture and flavor: soft pineapple-studded cake, creamy filling, and a bright glaze that ties it all together. It’s easy to make with simple ingredients, but the final result feels bakery-worthy. Whether you’re new to Bundt cakes or a seasoned baker, this one is approachable, impressive, and irresistibly delicious—ideal for sharing or savoring slice by slice.


Pineapple Cream Cheese Bundt Cake with Glaze

Pineapple Cream Cheese Bundt Cake Recipe

Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Calories: 320 kcal per serving (estimated)

Ingredients

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 1 cup crushed pineapple, drained
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice

Optional Topping:

  • Toasted coconut (for garnish)

Instructions

  1. Preheat Oven
    Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. Make the Cake Batter
    In a large bowl, combine yellow cake mix, pudding mix, eggs, crushed pineapple, oil, sour cream, vanilla, and baking powder. Mix until well blended and smooth.
  3. Prepare the Filling
    In a separate bowl, beat softened cream cheese with sugar, egg, and vanilla extract until creamy and lump-free.
  4. Layer the Cake
    Pour half of the cake batter into the prepared Bundt pan. Spread the cream cheese filling evenly over the batter, avoiding the edges. Top with the remaining batter and smooth the top gently.
  5. Bake
    Bake for 45–55 minutes or until a toothpick inserted into the cake (not the filling) comes out clean. Let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  6. Make the Glaze
    Whisk powdered sugar and pineapple juice together until smooth and pourable. Add more juice for a thinner glaze or more sugar for thickness.
  7. Glaze and Serve
    Once the cake has cooled, drizzle the glaze over the top. Sprinkle with toasted coconut if desired. Slice and enjoy!

Nutrition Information (Per Serving – Estimated)

  • Calories: 320
  • Protein: 4g
  • Carbohydrates: 36g
  • Fat: 18g
  • Fiber: 0.5g
  • Sugar: 23g
  • Sodium: 290mg

FAQ

1. Can I make this cake ahead of time?
Absolutely. Bake and glaze the cake up to 1 day in advance. Store covered at room temperature or in the fridge.

2. How should I store leftovers?
Store any leftovers covered in the fridge for up to 4 days. Let slices come to room temperature before serving for best texture.

3. Can I freeze this cake?
Yes! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.

4. Can I use fresh pineapple instead of canned?
You can, but be sure to finely crush and drain it well to avoid excess moisture in the batter.

5. What if I don’t have sour cream?
Plain Greek yogurt works beautifully as a substitute in the same amount.


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