Pineapple Cream Cheese Bundt Cake

INGREDIENTS

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 (20 oz) can crushed pineapple, well-drained (reserve 2–3 tbsp juice for glaze, optional)

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons reserved pineapple juice or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
  2. Cream the butter and cream cheese together in a large bowl until smooth and fluffy.
  3. Add sugar gradually and continue beating until light and creamy, about 3–5 minutes.
  4. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  7. Fold in the drained crushed pineapple gently.
  8. Pour batter into prepared Bundt pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
  11. (Optional Glaze): Mix powdered sugar, pineapple juice (or milk), and vanilla until smooth. Drizzle over cooled cake.

Let me know if you’d like a coconut twist or cream cheese swirl inside!

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