This Pineapple Cream Cheese Bundt Cake is a delightful combination of tropical flavors and creamy richness, making it the perfect dessert for any occasion. The light and fluffy cake, topped with pineapple and a drizzle of sweet glaze, creates a refreshing and irresistible treat that will have everyone asking for the recipe!
Ingredients:
For the Cake:
1 box yellow cake mix
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
3 eggs
1 tsp vanilla extract
1 can (8 oz) crushed pineapple, drained (reserve juice for glaze)
1/4 cup coconut flakes (optional)
For the Glaze:
1 cup powdered sugar
2 tbsp pineapple juice (from the canned pineapple)
1/2 tsp vanilla extract
Instructions:
- Prepare the Cake:
Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan.
In a large mixing bowl, combine the yellow cake mix, softened cream cheese, and butter. Beat on medium speed until well combined.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Gently fold in the drained crushed pineapple and coconut flakes (if using).
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Make the Glaze:
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth.
Drizzle the glaze over the cooled Bundt cake, allowing it to drip down the sides. - Serve:
Slice and serve the cake. It’s perfect on its own or paired with a scoop of vanilla ice cream for an extra treat!
Notes:
Storage: Keep any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Customization: Feel free to add chopped walnuts or macadamia nuts to the batter for added crunch.
Serving Tip: This cake is even better the next day, as the flavors continue to meld together. Enjoy it with a cup of coffee or tea!