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!
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
Calories: 420
Fat: 20g
Carbohydrates: 55g
Protein: 5g
Sugar: 40g
Fiber: 1g