Name: Pineapple Cream Cheese Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box (15.25 oz) yellow cake mix; 1 (3.4 oz) box instant vanilla pudding mix; 4 large eggs; 1 cup crushed pineapple, drained; 1/2 cup vegetable oil; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 large egg (for filling); 1 teaspoon vanilla extract (for filling); 1 cup powdered sugar; 2-3 tablespoons pineapple juice; Optional: toasted coconut for garnish

This Pineapple Cream Cheese Bundt Cake is the ultimate dessert mash-up, combining the bright tropical flavor of pineapple with a rich and creamy center of sweetened cream cheese. Finished with a tangy pineapple glaze and optional toasted coconut topping, it’s a treat I love to make for gatherings, holidays, or just because.

Pineapple Cream Cheese Bundt Cake

Why You’ll Love This Recipe

I love this recipe because it’s incredibly moist, thanks to the combination of sour cream, crushed pineapple, and instant pudding mix. The surprise cream cheese filling adds a layer of indulgence that pairs perfectly with the sweetness of the cake. And the pineapple glaze? It adds just the right amount of zing to bring all the flavors together. Plus, it looks stunning when served.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box (15.25 oz) yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
1 cup crushed pineapple, drained
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
2-3 tablespoons pineapple juice
Optional: toasted coconut for garnish

Directions

Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan.
In a large mixing bowl, combine cake mix, pudding mix, eggs, crushed pineapple, oil, sour cream, vanilla extract, and baking powder. Mix until well combined.
In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Pour half the cake batter into the prepared pan. Spread the cream cheese filling evenly over it, then top with the remaining cake batter.
Bake for 45-55 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Mix powdered sugar with pineapple juice until smooth for the glaze. Adjust consistency if needed.
Once the cake is cool, drizzle glaze over the top. Sprinkle with toasted coconut if desired.
Slice and serve.

Servings and timing

This recipe makes 12 servings. Prep time is about 20 minutes, and total time is around 1 hour and 15 minutes. Each serving contains approximately 320 calories.

Variations

Sometimes I like to swap the yellow cake mix for a pineapple or white cake mix to change things up. If I’m in the mood for a nutty crunch, I add some chopped pecans to the batter. And for extra tropical flair, I occasionally mix shredded coconut into the cake itself.

storage/reheating

I store any leftover cake in an airtight container in the refrigerator for up to 5 days. When I want a slice, I let it come to room temperature or microwave it for 10-15 seconds to soften it slightly. The glaze holds up well, and the flavors often intensify after a day or two.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but I make sure to finely chop and drain it well so the moisture content doesn’t affect the cake’s texture.

Can this cake be frozen?

Absolutely. I wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. They freeze well for up to 2 months.

Do I have to use the cream cheese filling?

No, but I find it adds a delicious surprise. If I skip it, the cake still turns out moist and flavorful.

What can I use instead of pineapple juice for the glaze?

If I’m out of pineapple juice, I use orange juice or even milk. The flavor changes a bit but still tastes great.

How do I prevent the cake from sticking to the pan?

I make sure to grease and flour the Bundt pan thoroughly, especially in all the crevices. A baking spray with flour also works wonders.

Conclusion

This Pineapple Cream Cheese Bundt Cake is a dessert I always come back to. It’s flavorful, visually impressive, and surprisingly simple to make. Whether I’m sharing it with friends or savoring a slice with coffee, it never disappoints.