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🍍 Pineapple Cream Cheese Bundt Cake
Ultra-moist, rich, and slightly tangy with sweet pineapple throughout — perfect for brunch, holidays, or potlucks.
🛒 Ingredients (Serves 10–12)
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained (reserve 2–3 tbsp juice if desired)
Optional Add-ins
- ½ cup shredded coconut
- ½ cup chopped pecans or walnuts
👩🍳 Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan well.
- Cream butter & cream cheese
Beat together until smooth and fluffy (about 3–4 minutes). - Add sugar
Mix until light and creamy. - Add eggs
Add one at a time, mixing well after each. - Combine dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. - Mix together
Add dry ingredients to wet mixture gradually.
Stir in vanilla and drained pineapple (plus optional coconut/nuts). - Bake
Pour batter into prepared pan.
Bake 60–75 minutes, or until a toothpick comes out clean. - Cool
Let cool in pan 15 minutes, then invert onto a rack to cool completely.
🍰 Optional Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp reserved pineapple juice or milk
- ½ tsp vanilla
Whisk until smooth and drizzle over cooled cake.
💡 Tips
- Drain pineapple well to prevent a soggy cake.
- For extra pineapple flavor, add 1–2 tbsp of the reserved juice to the batter.
- Tastes even better the next day!
If you’d like, I can also give you a pineapple upside-down Bundt version, a boxed cake mix shortcut version, or a lighter tropical version.