Pineapple Cream Cheese Bundt Cake

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INGREDIENTS

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • 8 oz cream cheese, softened
  • 1 can (8 oz) crushed pineapple (with juice)
  • 1 tsp vanilla extract
  • ½ cup granulated sugar

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (reserved from the can) or milk
  • ½ tsp vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, beat cream cheese until smooth. Add the eggs one at a time, mixing well after each.
  3. Add cake mix, vanilla pudding mix, oil, sugar, crushed pineapple (with juice), and vanilla extract. Beat until smooth and fully combined (about 2–3 minutes).
  4. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  5. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  7. Optional Glaze: In a small bowl, whisk together powdered sugar, pineapple juice (or milk), and vanilla extract until smooth. Drizzle over the cooled cake.
  8. Serve and enjoy! This cake is moist, tropical, and perfect for any occasion.

Would you like a coconut topping or a cream cheese filling version added too?

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