Moist, rich, and packed with tropical pineapple flavor, this Bundt cake has a creamy cheesecake-style swirl that makes it irresistible.
Ingredients
Cake Batter
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
¾ cup vegetable oil or melted butter
3 eggs
1 can (20 oz / 565 g) crushed pineapple, drained
1 tsp vanilla extract
Cream Cheese Filling
8 oz (225 g) cream cheese, softened
¼ cup sugar
1 egg
1 tsp vanilla extract
Instructions
Preheat Oven Preheat to 350°F (180°C). Grease and flour a Bundt pan well.
Prepare Cream Cheese Filling Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Make Cake Batter In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, mix sugar, oil, eggs, vanilla, and crushed pineapple. Combine wet and dry ingredients until just mixed.
Assemble Cake Pour half of the batter into the Bundt pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter.
Bake Bake 50–60 minutes, until a toothpick inserted comes out clean.
Cool & Serve Cool in pan 15 minutes, then invert onto a plate. Optional: dust with powdered sugar or drizzle with glaze.
💡 Tip: For extra flavor, add shredded coconut or chopped nuts to the batter.
