Pineapple Cream Cheese Pound Cake

Immerse yourself in the world of baking with this irresistible Pineapple Cream Cheese Bundt Cake. This delightful cake, with its tender crumb and burst of tropical pineapple, is a perfect treat for any occasion. The creamy richness of cream cheese and the sweetness of pineapple come together to create a dessert that’s sure to impress.


1 box yellow cake mix

1 can (20 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 eggs

1 teaspoon vanilla extract

1/2 cup powdered sugar



Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan for easy release.

In a large mixing bowl, cream together the softened cream cheese and butter until smooth and creamy.

Add the eggs one at a time, beating well after each addition to incorporate fully.

Gently stir in the yellow cake mix, vanilla extract, and powdered sugar until the batter is well blended and smooth.

Fold in the crushed pineapple, distributing it evenly throughout the batter.

Pour the batter into your prepared bundt pan, smoothing the top to ensure an even bake.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

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