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Pineapple Cream Cheese Bundt Cake with Glaze

Pineapple Cream Cheese Bundt Cake with Glaze

This dessert features a buttery pineapple cake with a creamy cheesecake-like center and a bright citrusy glaze.
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Ingredients Equipment Method

Ingredients
  

  • 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 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 large egg for filling
  • 1 teaspoon vanilla extract for filling
  • 1 cup powdered sugar
  • 2 to 3 tablespoons pineapple juice
  • Toasted coconut for garnish

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Hand or Stand Mixer
  • Rubber Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease and flour a Bundt pan thoroughly.
  2. Combine yellow cake mix, pudding mix, eggs, crushed pineapple, oil, sour cream, vanilla, and baking powder in a large bowl.
  3. Mix the batter ingredients until well blended and smooth.
  4. Beat softened cream cheese with sugar, egg, and vanilla extract in a separate bowl until creamy and lump-free.
  5. Pour half of the cake batter into the prepared Bundt pan.
  6. Spread the cream cheese filling evenly over the batter while avoiding the edges of the pan.
  7. Top with the remaining cake batter and smooth the surface gently.
  8. Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Whisk powdered sugar and pineapple juice together until the glaze is smooth and pourable.
  11. Drizzle the glaze over the cooled cake and sprinkle with toasted coconut if desired.
  12. Drain the crushed pineapple well without pressing it completely dry to maintain a tender crumb.
  13. Avoid overmixing the batter once dry ingredients are added to keep the texture light.
  14. Plain Greek yogurt can be used as a substitute for sour cream in equal amounts.
  15. The cake can be frozen unglazed for up to 2 months if wrapped tightly in plastic wrap.