I’ve combined the sweetness of pineapple with rich cream cheese in a moist and tender Bundt cake that’s perfect for any occasion. It's a delightful twist on a classic with a luscious, creamy center.

Why You’ll Love This Recipe

I love how the pineapple brings a bright, tropical flair while the cream cheese adds a velvety richness—every slice is a balance of light fruitiness and indulgent flavor. Baking it in a Bundt pan not only gives it an elegant shape but ensures even baking and gorgeous presentation.

Ingredients

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

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Crushed pineapple (canned, drained)
Vegetable oil
Eggs
Vanilla extract
Cream cheese
Powdered sugar (for the glaze)

Directions

Preheat the oven and prepare the Bundt pan by greasing it thoroughly.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine drained pineapple, oil, eggs, and vanilla; mix well.
Stir the wet ingredients into the dry and fold until just combined.
Pour half of the batter into the Bundt pan.
In a small bowl, beat cream cheese until smooth, then spoon dollops over the batter.
Top with the remaining batter, smoothing the top gently.
Bake until a toothpick comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack.
Once cooled, drizzle with a simple glaze made from powdered sugar and a bit of pineapple juice or milk.

Servings and timing

This Bundt cake yields about 12 generous slices. I typically bake it in around 45–55 minutes at 350°F (175°C). Cooling takes an additional 20–30 minutes before glazing.

Variations

Tropical twist: Fold in shredded coconut or chopped macadamia nuts for added texture.
Glazed up: Substitute pineapple juice in the glaze and add a pinch of cinnamon.
Chocolate swirl: Drop a swirl of melted white chocolate over the cooled cake.

storage/reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I slice and warm individual pieces in the microwave for about 10–15 seconds or serve chilled—either way, it's delicious.

FAQs

How do I prevent the cream cheese from sinking into the cake?

I make sure to dollop it gently and avoid overmixing the top layer to help the cream cheese stay in place.

Can I use fresh pineapple instead of canned?

Yes—I drain and finely chop fresh pineapple to ensure moisture levels are appropriate and maintain the cake’s texture.

Is it necessary to grease the Bundt pan well?

Absolutely. I thoroughly grease every nook and cranny so the cake releases cleanly after baking.

Can I make this cake gluten-free?

Sure—I substitute the all-purpose flour with a one-to-one gluten-free blend and adjust baking time slightly if needed.

Can I freeze this cake?

Yes—I wrap the cooled, glazed cake tightly in plastic, then foil, and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

Conclusion

I enjoy how this Pineapple Cream Cheese Bundt Cake brings together tropical brightness and creamy indulgence in every bite. It’s perfect for brunch, holidays, or any time I want a stunning dessert with minimal effort. I hope this recipe brings as much joy to your kitchen as it does to mine!

Pineapple Cream Cheese Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A moist and tender Bundt cake combining sweet crushed pineapple and rich cream cheese with a velvety center and a light glaze. Perfect for any occasion with a tropical and creamy flavor twist.

Instructions

Preheat the oven to 350°F (175°C) and thoroughly grease a Bundt pan.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine drained pineapple, vegetable oil, eggs, and vanilla extract; mix well.
Stir the wet ingredients into the dry ingredients until just combined.
Pour half of the batter into the prepared Bundt pan.
In a small bowl, beat cream cheese until smooth, then spoon dollops evenly over the batter layer.
Pour the remaining batter on top and gently smooth the surface.
Bake for 45–55 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with pineapple juice or milk until smooth, then drizzle over the cooled cake.