🍍 Pineapple Cream Cheese Bundt Cake

A moist, tropical bundt cake topped with silky cream cheese frosting, toasted nuts, dried pineapple, and a crunchy golden base.

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¾ cup crushed pineapple, well drained
• ½ cup pineapple juice
• ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons pineapple juice or milk

For the Crunchy Base

• 1 cup crushed cornflakes or crispy cereal
• ½ cup chopped pecans
• 2 tablespoons melted butter
• 2 tablespoons brown sugar

For Decoration

• Dried pineapple slices
• Chopped pecans or walnuts

Instructions

1. Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter and lightly flour it.
2. Make the cake batter: Whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
5. Add the sour cream, crushed pineapple, and pineapple juice. Gradually add the dry ingredients and mix just until combined. Fold in the chopped nuts.
6. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 15 minutes, then carefully turn it onto a wire rack and cool completely.

Cream Cheese Frosting

Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then add vanilla and enough pineapple juice or milk to create a thick, smooth frosting.

Crunchy Base

Mix the crushed cereal, chopped nuts, brown sugar, and melted butter. Toast in a skillet over medium-low heat for 3–5 minutes, stirring frequently. Cool completely.

Assembly

Place the cooled cake on a serving plate. Spread or pipe the cream cheese frosting generously over the entire bundt cake, allowing it to drip naturally down the ridges.

Press the crunchy nut mixture around the bottom edge of the cake. Finish with dried pineapple slices and a few chopped nuts.

Chill for 20–30 minutes before serving.

🍍 Recipe Notes

For the best pineapple flavor, use crushed pineapple in juice rather than syrup and drain it well before adding it to the batter.

Prep Time: 25 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 30 minutes
Servings: 10–12 slices