Pineapple Cream Cheese Bundt Cake

This Pineapple Cream Cheese Bundt Cake is a moist, tender cake bursting with sweet pineapple flavor, swirled with velvety cream cheese, and baked in a beautiful Bundt pan. It offers a delightful blend of tangy and sweet, perfect for special occasions or cozy gatherings.

Why You’ll Love This Recipe

I adore how this cake feels like a celebration in every slice. The pineapple adds bright, fruity sweetness, while the cream cheese swirl brings creamy tang that balances beautifully. It’s impressive yet approachable—ideal when I want a dessert that tastes gourmet without lots of fuss.

Ingredients

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

• All-purpose flour

• Baking powder & baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Crushed pineapple (with juice)

• Cream cheese (softened)

• Powdered sugar (for cream cheese swirl)

• Optional: sour cream or Greek yogurt for extra-moist crumb

Directions

1. I preheat the oven and grease a Bundt pan thoroughly.

2. I cream together the butter and granulated sugar until light and fluffy.

3. I add eggs one at a time, beating well after each, then stir in vanilla.

4. I whisk flour, baking powder, baking soda, and salt in a bowl.

5. I alternate adding the dry mix and crushed pineapple (with juice) into the batter, folding just until combined.

6. For the cream cheese swirl, I beat cream cheese with powdered sugar until smooth.

7. I pour half of the pineapple cake batter into the pan, dollop on the cream cheese mixture in the center, then top with remaining cake batter.

8. I bake the cake until a toothpick inserted comes out clean or with a few moist crumbs.

9. I let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Servings and Timing

This cake makes 10–12 slices.

• Prep time: ~20 minutes

• Bake time: ~45–55 minutes

• Cool time: ~15 minutes

• Total time: ~1 hour 20 minutes

Variations

• Coconut twist: I stir shredded coconut into the batter or sprinkle on top.

• Pineapple glaze: I whisk pineapple juice with powdered sugar and drizzle it over the cooled cake.

• Spiced version: I add warm spices like cinnamon, nutmeg, or ginger to the dry mix.

• Mini Bundts: I bake in mini Bundt or muffin pans for cute, single-serve portions.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
To freshen it up, I let it come to room temperature before serving. If I like, I warm slices briefly in the microwave for ~10 seconds to bring softness back.

FAQs

Can I use fresh pineapple instead of canned?

Yes—I drain crushed fresh pineapple well to avoid excess moisture, then use just the fruit and a couple of tablespoons of its juice in the batter.

Can I make this dairy-free?

I’ve swapped the cream cheese and butter for dairy-free alternatives and it still turns out moist and tasty. I just adjust sweetness to taste.

Do I need a bundt pan?

It gives a lovely shape, but you can bake the batter in a loaf or sheet pan—just adjust bake time until a toothpick comes out clean (~35–45 minutes).

Can I freeze this cake?

Absolutely—I wrap cooled slices individually and freeze for up to 2 months. I thaw in the fridge and serve at room temperature.

Can I add nuts?

Yes! I enjoy folding in toasted pecans or walnuts for a bit of crunch and nutty flavor in the swirl or top.

Conclusion

I love this Pineapple Cream Cheese Bundt Cake for its perfectly balanced sweetness, fresh pineapple brightness, and creamy swirl that makes each bite special. It’s beautiful, tasty, and easy to make—ideal for sharing, celebrating, or just treating myself.