Pineapple Cream Cheese Bundt Cake recipe

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INGREDENT

  • 1 box yellow cake mix (about 15.25 oz)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup milk
  • 8 oz cream cheese, softened
  • 1 cup crushed pineapple (with juice, not drained)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp pineapple juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
  2. In a large bowl, beat cream cheese until smooth and creamy.
  3. Add cake mix, pudding mix, eggs, oil, milk, crushed pineapple, and vanilla extract. Mix until well combined and smooth.
  4. Pour batter evenly into the prepared Bundt pan.
  5. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
  7. For glaze: Whisk powdered sugar with pineapple juice until smooth and pourable.
  8. Drizzle glaze over cooled cake before serving.

Would you like me to make this a super moist version with pineapple chunks baked inside, or a lighter version with just crushed pineapple for flavor?

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