Here’s a moist, rich, and crowd-pleasing Pineapple Cream Cheese Bundt Cake — sweet pineapple flavor with a creamy swirl 🍍🍰
Pineapple Cream Cheese Bundt Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ¾ cup crushed pineapple with juice
- ½ cup milk
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well.
- Make cream cheese filling
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Prepare cake batter
- In a large bowl, mix cake mix, pudding mix, eggs, oil, pineapple with juice, and milk.
- Beat until smooth and well combined.
- Assemble the cake
- Pour half of the cake batter into the bundt pan.
- Spoon cream cheese mixture evenly over the batter.
- Top with remaining cake batter.
- Bake
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Glaze (optional)
- Mix powdered sugar with pineapple juice or milk.
- Drizzle over cooled cake.
Tips
- Make sure the cream cheese layer doesn’t touch the sides of the pan to avoid sticking.
- Add toasted coconut or chopped pecans for extra texture.
- This cake tastes even better the next day after flavors meld.
If you’d like, I can also give a from-scratch version, a Southern-style pineapple bundt, or a pineapple coconut cream cheese bundt variation.
