There’s something irresistible about the creamy richness of a bundt cake—especially when it’s infused with the sunny sweetness of pineapple and the tang of cream cheese. That’s what makes this Pineapple Cream Cheese Bundt Cake so unforgettable. With its golden crust, velvety crumb, and tropical glaze, it’s a showstopper for any occasion. Whether you’re baking for brunch, a potluck, or simply satisfying your sweet tooth, this cake brings vacation vibes to your kitchen.

Why You’ll Love This Recipe

This Pineapple Cream Cheese Bundt Cake hits all the right notes. Here’s why it’s a favorite:

Incredibly Moist: The combo of butter, cream cheese, and crushed pineapple keeps it soft for days.
Beginner-Friendly: Straightforward steps make it doable even for first-time bakers.
Tropical Flavor: Pineapple and optional almond extract give it a summery twist.
Perfect for Any Event: Ideal for holidays, brunches, or gifting.

History & Fun Facts About Pineapple Cream Cheese Bundt Cake

This flavorful bundt cake is rooted in Southern baking traditions but with a tropical twist. Here’s a slice of its backstory:

Bundt cakes gained popularity in the 1950s, thanks to the signature pan design by Nordic Ware.
Cream cheese entered the baking scene to replace sour cream or buttermilk, adding a rich, dense texture.
Pineapple became a go-to baking fruit in the mid-20th century, thanks to canned convenience.
This cake celebrates both nostalgia and vacation vibes—making it timeless and trendy.

Key Ingredients in Pineapple Cream Cheese Bundt Cake

Unsalted Butter – Builds a rich, flavorful base with cream cheese.
Cream Cheese – Adds creaminess and moisture without overwhelming sweetness.
Granulated Sugar – Sweetens and helps develop a tender crumb.
Eggs – Bind everything and provide structure.
Vanilla & Almond Extracts – Deepen the tropical, sweet aromas.
All-Purpose Flour – Provides the cake’s shape and support.
Baking Powder & Salt – Ensure a balanced rise and flavor.
Crushed Pineapple – Adds fruity flavor and natural moisture.
Powdered Sugar & Pineapple Juice – Create a tangy glaze to finish it off.
Optional Garnish – Toasted coconut and pineapple slices for texture and presentation.

How to Make Pineapple Cream Cheese Bundt Cake

Preheat & Prepare: Set your oven to 325°F. Grease and flour a 10-inch bundt pan or use baking spray.
Cream the Base: Beat softened butter and cream cheese until smooth and fluffy (2–3 minutes).
Add Sugar: Slowly mix in sugar and beat until the mixture is light and creamy.
Incorporate Eggs & Extracts: Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.
Mix Dry Ingredients: In another bowl, whisk flour, baking powder, and salt.
Combine Wet & Dry: Gradually add the dry mixture to the creamed mixture. Mix just until combined—do not overmix.
Add Pineapple: Fold in the crushed, drained pineapple gently using a spatula.
Bake: Pour into the prepared pan, smooth the top, and bake for 70–80 minutes. Check doneness with a toothpick.
Cool: Let it rest in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Make the Glaze: Whisk powdered sugar, reserved pineapple juice, and vanilla until smooth. Adjust thickness as desired.
Decorate: Drizzle glaze over the cake. Garnish with toasted coconut or pineapple slices if you like.

Pineapple Cream Cheese Bundt Cake Tips and Twists

Make It Even Better with These Tips

Let all ingredients come to room temperature for easier mixing.
Drain pineapple thoroughly—too much moisture can throw off the texture.
Don’t overmix after adding the flour to keep the crumb tender.
Grease every nook of the bundt pan to prevent sticking.
Use a serrated knife for clean slices after chilling.

Try These Variations

Coconut Craze: Add shredded coconut into the batter for a tropical boost.
Citrus Kick: Mix lemon or lime zest into the glaze.
Nutty Finish: Sprinkle chopped macadamia or pecans on top before serving.

Storage, Reheating, and Make-Ahead Tips

Storage: Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Reheating: Microwave slices for 10–15 seconds to revive the soft texture.
Make-Ahead: Bake the day before serving—the flavor deepens beautifully overnight.

Serving Suggestions

Wondering how to serve this stunner? Here are some tasty ideas:

Brunch Table Hero: Pair with scrambled eggs and fruit salad.
Dessert Finale: Add a scoop of vanilla ice cream and caramel drizzle.
Afternoon Treat: Serve with tea, lemonade, or coffee.
Mini Bundts for Gifting: Use mini pans for personal-sized cakes.
Tropical Theme: Serve alongside coconut cocktails or mango lassi.

Frequently Asked Questions

1. Can I skip the almond extract?
Yes! It adds depth, but vanilla alone is delicious.

2. Can I use pineapple tidbits instead of crushed?
Crushed is best for texture and moisture. Tidbits may be too chunky.

3. What’s the best way to grease a bundt pan?
Butter and flour, or non-stick baking spray with flour, work best.

4. Can I freeze this cake?
Yes! Wrap slices in plastic and freeze for up to 3 months.

5. Can I make it without the glaze?
Absolutely—it’s still rich and flavorful without it.

Conclusion

This Pineapple Cream Cheese Bundt Cake brings everything you want in a dessert—moist, flavorful, beautiful, and easy to make. Whether you serve it glazed and garnished or just slice it warm from the oven, it’s bound to steal the spotlight. With a buttery base, a hint of pineapple tang, and that signature bundt shape, it’s Southern comfort with a tropical twist. So gather your ingredients and preheat the oven—it’s baking time!

Explore More Recipes You’ll Love

Craving more desserts and delicious sides? Pair or follow this cake with:

Peach Pie Cruffins – A flaky, peachy treat that feels like brunch pastry meets dessert.
From Scratch Pistachio Muffins – Nutty, tender, and great alongside your tropical cake.
Slow Cooker Tuscan Chicken Meatballs – A savory dinner perfect to balance the sweetness of the bundt cake.
Simple Avocado Toast with Egg – Light and protein-packed, ideal for the morning after your cake party.
Easy Pecan Pie Cobbler – Another Southern classic with rich, gooey goodness.

Your kitchen just got a whole lot sweeter.

Pineapple Cream Cheese Bundt Cake

This Pineapple Cream Cheese Bundt Cake is ultra-moist, rich, and packed with tropical flavor. Perfect for brunches or holidays, it’s beginner-friendly and bakes beautifully in a bundt pan. One bite and you’ll be hooked!

Course Dessert

Cuisine American, Southern

Keyword cream cheese bundt, easy bundt cake recipe, pineapple cake, pineapple dessert, tropical bundt cake

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings 12 servings

Calories 420kcal

Author Abby Marlow

Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, softened
1 8 oz package cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
1 tsp vanilla extract
½ tsp almond extract optional
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup crushed pineapple, drained (reserve juice for glaze)

For the Glaze:

1 cup powdered sugar
2½ tbsp reserved pineapple juice
½ tsp vanilla extract

Optional Garnish:

Toasted coconut flakes
Fresh pineapple slices

Instructions

Preheat oven to 325°F. Grease and flour a 10-inch bundt pan or spray with baking spray.
Beat butter and cream cheese until smooth and fluffy (2–3 minutes).
Add sugar and beat until creamy.
Beat in eggs one at a time, then stir in vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into wet, just until combined.
Fold in drained pineapple gently using a spatula.
Pour into bundt pan and bake for 70–80 minutes, or until a toothpick comes out clean.
Let cool 15–20 minutes in pan, then invert onto a wire rack.
Mix glaze ingredients and drizzle over cooled cake. Garnish as desired.

Notes

For best results, use room-temperature ingredients. Want extra tropical flavor in your Pineapple Cream Cheese Bundt Cake? Add shredded coconut into the batter!

Nutrition (Estimate per serving)
Calories: 420
Fat: 20g
Carbohydrates: 55g
Protein: 5g
Sugar: 40g
Fiber: 1g