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.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple, drained
- 3/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp pineapple juice or milk (for glaze)
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.
Notes
- Ensure the cream cheese is softened for easier dolloping.
- Do not overmix once the cream cheese layer is added.
- Use a high-quality non-stick Bundt pan or thoroughly grease traditional ones.
- The cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
