Pineapple Cream Cheese Bundt Cake

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Ingredients

  • 1 box yellow cake mix
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 (20 oz) can crushed pineapple, drained
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, beat the cream cheese and butter until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and drained crushed pineapple.
  5. Gradually fold in the cake mix until well combined.
  6. If using, fold in chopped nuts.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

If you want, I can also make a more “gourmet-style” version with a pineapple glaze that really makes it look bakery-perfect. Do you want me to do that?

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