Pineapple Cream Cheese Bundt Cake

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 8 oz (1 package) cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1 can (8 oz) crushed pineapple, well-drained
  • ½ cup sour cream

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (or milk)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Cream butter & cream cheese: In a large bowl, beat butter and cream cheese together until smooth and creamy (about 2–3 minutes).
  4. Add sugar & eggs: Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition.
  5. Add extracts: Mix in vanilla extract and almond extract if using.
  6. Add pineapple & sour cream: Stir in the drained crushed pineapple and sour cream until just combined.
  7. Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just incorporated. Do not overmix.
  8. Bake: Pour the batter evenly into the prepared bundt pan. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  9. Cool: Let the cake cool in the pan for 15–20 minutes, then invert it onto a wire rack and cool completely.
  10. Make glaze (optional): Whisk powdered sugar with pineapple juice (or milk) until smooth. Drizzle over the cooled cake.

Enjoy your Pineapple Cream Cheese Bundt Cake — it’s moist, tropical, and perfect for any occasion! Let me know if you want a printable version or a shorter video script.

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