Got you 😌🍍🍰 Here’s a BIG, full, share-worthy Pineapple Cream Cheese Bundt Cake recipe with everything laid out clean and tempting—perfect for that “Full recipe in first comment 📌📌” moment.
🍍 Pineapple Cream Cheese Bundt Cake
✨ Introduction
This Pineapple Cream Cheese Bundt Cake is moist, rich, and packed with tropical flavor. The sweetness of crushed pineapple, the softness from pudding mix, and the tangy cream cheese glaze come together in a cake that feels both nostalgic and bakery-level good. It’s the kind of dessert that disappears fast at potlucks, holidays, and family gatherings.
If you like cakes that stay moist for days and taste even better the next day—this one’s for you.
🛒 Ingredients
For the Cake
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 can (20 oz) crushed pineapple, undrained
1 teaspoon vanilla extract
For the Cream Cheese Glaze
8 oz cream cheese, softened
2 cups powdered sugar
2–3 tablespoons milk or pineapple juice
1/2 teaspoon vanilla extract
👩🏽🍳 Instructions
Make the Cake
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
In a large bowl, add cake mix, pudding mix, eggs, oil, milk, crushed pineapple (with juice), and vanilla.
Beat on medium speed for 2–3 minutes until smooth and thick.
Pour batter evenly into prepared Bundt pan.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
Make the Glaze
Beat softened cream cheese until smooth.
Add powdered sugar gradually, mixing well.
Add milk (or pineapple juice) and vanilla until glaze is smooth and pourable.
Drizzle generously over cooled cake.
🔥 Methods (Why This Cake Works)
Pudding Mix Method: Adds moisture and softness
Undrained Pineapple: Keeps cake juicy and flavorful
Bundt Baking: Even heat distribution and beautiful shape
Cream Cheese Balance: Cuts sweetness with tang
📜 History
Pineapple cakes became popular in American home baking during the mid-1900s when canned pineapple became widely available. Combining fruit with boxed cake mixes became a shortcut to reliable, moist desserts. Cream cheese glazes later added a richer, more indulgent twist—turning simple cakes into crowd favorites.
🔄 Formation (Variations & Add-Ins)
Add shredded coconut for tropical vibes
Mix chopped pecans or walnuts into the batter
Use lemon pudding mix for a citrus twist
Add rum extract for a grown-up version
Serve with whipped cream or vanilla ice cream
❤️ Who Loves This Cake
Pineapple lovers 🍍
Cream cheese fans
Potluck champions
Holiday dessert tables
People who love moist cakes
Anyone who says “I’ll just take a small slice” and goes back for more
🧠 Extra Methods & Tips
Grease Bundt pan thoroughly—every curve matters
Let cake cool fully before glazing
Store covered in the fridge for up to 5 days
Cake tastes even better the next day
🏁 Conclusion
This Pineapple Cream Cheese Bundt Cake is easy, dependable, and always impressive. It’s soft, sweet, tangy, and perfect for sharing—or keeping to yourself, no judgment. One bite and people will ask for the recipe every time.
