Description
This Pineapple Cream Cheese Bundt Cake is a moist, tender dessert infused with sweet pineapple and swirled with creamy tangy cream cheese, baked to golden perfection in a Bundt pan. It’s a showstopper perfect for celebrations and everyday indulgence.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup crushed pineapple with juice
- 1/2 cup sour cream or Greek yogurt (optional)
- Cream Cheese Swirl: 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating after each. Stir in vanilla extract.
- Alternately add dry ingredients and crushed pineapple with juice (and sour cream if using) to the butter mixture, mixing just until combined.
- In a separate bowl, beat cream cheese with powdered sugar until smooth.
- Pour half of the cake batter into the Bundt pan. Dollop cream cheese mixture in the center. Top with remaining batter and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Add shredded coconut to batter or topping for a tropical touch.
- Top with a pineapple glaze made from juice and powdered sugar for extra sweetness.
- Warm spices like cinnamon or nutmeg add cozy flavor depth.
- Bake in loaf or sheet pans if you don’t have a Bundt pan—adjust time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
