1. Prepare the Pan
Grease and flour a Bundt pan generously, making sure all the grooves are coated to prevent sticking. Preheat oven to 325°F (160°C).
2. Make the Batter
- In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry mixture to the wet mixture, alternating with sour cream.
- Fold in crushed pineapple. Batter will be thick and creamy.
3. Bake the Cake
- Spoon batter evenly into prepared Bundt pan.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before carefully inverting onto a wire rack. Allow to cool completely.
4. Make the Glaze
- In a small bowl, whisk powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake, letting it run beautifully down the sides.
Tips for Success
- Ensure cream cheese and butter are room temperature for a smooth batter.
- Drain pineapple well — too much liquid can make the cake dense.
- For extra flavor, stir in shredded coconut or chopped pecans.
- Use a serrated knife for clean slices.
Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream.
- Pair with coffee or tea for a perfect afternoon treat.
- Garnish with pineapple chunks or toasted coconut for a tropical flair.
Final Thoughts
This Pineapple Cream Cheese Bundt Cake is the kind of dessert that makes people stop and ask for the recipe. Moist, flavorful, and topped with a sweet glaze, it strikes the perfect balance of rich creaminess and fruity freshness. Whether it’s the centerpiece of a special celebration or just a weekend baking project, this cake will never disappoint.
1. Prepare the Pan
Grease and flour a Bundt pan generously, making sure all the grooves are coated to prevent sticking. Preheat oven to 325°F (160°C).
2. Make the Batter
- In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry mixture to the wet mixture, alternating with sour cream.
- Fold in crushed pineapple. Batter will be thick and creamy.
3. Bake the Cake
- Spoon batter evenly into prepared Bundt pan.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before carefully inverting onto a wire rack. Allow to cool completely.
4. Make the Glaze
- In a small bowl, whisk powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake, letting it run beautifully down the sides.
Tips for Success
- Ensure cream cheese and butter are room temperature for a smooth batter.
- Drain pineapple well — too much liquid can make the cake dense.
- For extra flavor, stir in shredded coconut or chopped pecans.
- Use a serrated knife for clean slices.
Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream.
- Pair with coffee or tea for a perfect afternoon treat.
- Garnish with pineapple chunks or toasted coconut for a tropical flair.
Final Thoughts
This Pineapple Cream Cheese Bundt Cake is the kind of dessert that makes people stop and ask for the recipe. Moist, flavorful, and topped with a sweet glaze, it strikes the perfect balance of rich creaminess and fruity freshness. Whether it’s the centerpiece of a special celebration or just a weekend baking project, this cake will never disappoint.
