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