Pineapple Cream Cheese Bundt Cake

 

Ingredients:

For the Cake:

1 box (15.25 oz) yellow cake mix

1 (3.4 oz) box instant vanilla pudding mix

4 large eggs

1 cup crushed pineapple, drained

1/2 cup vegetable oil

1/2 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2-3 tablespoons pineapple juice

Optional: toasted coconut for garnish

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.

Make the Cake Batter:

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix until smooth and well combined.

Prepare the Cream Cheese Filling:

In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until creamy and smooth.

Layer the Batter and Filling:

Pour half of the cake batter into the prepared Bundt pan. Spread the cream cheese filling evenly over the batter. Top with the remaining cake batter.

Bake the Cake:

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze:

In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency with more juice or sugar as needed.

Glaze the Cake:

Once cooled, drizzle the glaze over the cake. Sprinkle toasted coconut on top if desired.

Serve:

Slice and enjoy this delightful dessert!

How to Make:

Gather all ingredients and preheat the oven.

Prepare the cake batter by mixing all cake ingredients together.

Prepare the cream cheese filling separately.

Layer half the cake batter in the Bundt pan, then the cream cheese filling, and finally the remaining batter.

Bake until a toothpick comes out clean. Cool slightly before removing from the pan.

Prepare the glaze and drizzle over the cooled cake. Add optional toasted coconut.

Slice and serve.