Tropical Pineapple Cream Cheese Bundt Cake

This cake is best served slightly chilled — the cream cheese filling firms up beautifully.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap slices individually and freeze for up to 2 months.

Variations

Coconut Twist: Add 1/2 cup shredded coconut to the cake batter for more tropical flavor.

Citrus Boost: Mix a little lemon or orange zest into the glaze for brightness.

Nutty Option: Add 1/2 cup chopped pecans or macadamia nuts to the batter.

Mini Cakes: Bake in a mini Bundt pan or muffin tin for individual servings.

FAQ

Can I use fresh pineapple instead of canned?
Yes, but make sure to finely chop and drain it well to prevent excess liquid.

Do I need to refrigerate this cake?
Yes, because of the cream cheese filling, refrigeration is recommended.

Can I make it ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld together.