Moist Pineapple Bundt Cake with Cream Cheese Glaze

This pineapple bundt cake tastes like the best kind of old-fashioned dessert, the one that gets a second slice without anyone asking. Crushed pineapple and a handful of pantry staples make a crumb so tender it stays moist for days.

The cream cheese glaze adds just enough tang to balance the sweetness, no layers or fussy decorating required. It’s fast to mix up on a weeknight and still pretty enough for a potluck table.

What Makes This Cake So Good

The crumb is soft and almost velvety, thanks to a full can of crushed pineapple with its juice. It never turns dry or crumbly, even a day or two later.

That cream cheese glaze sets up just thick enough to cling to every ridge of the bundt, with a gentle tang that stops each bite from feeling heavy. It’s the cake I reach for when I want something simple and reliable.

It also smells incredible while it bakes, which is never a bad thing.

Ingredients

• 2 cups all-purpose flour: spoon and level for an accurate measure
• 2 cups granulated sugar: use white sugar for a clean sweetness
• 2 tsp baking soda: reacts with the acidic pineapple to give the cake its rise
• ½ tsp salt: fine sea salt or table salt
• 2 large eggs: at room temperature
• 1 can (20 oz) crushed pineapple in juice: do not drain, and use pineapple in juice, not heavy syrup
• ½ cup vegetable oil: a neutral oil like canola or sunflower oil works well
• 2 tsp vanilla extract: the real stuff gives a deeper flavor
• For the glaze: 4 oz cream cheese, softened; 1½ cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp milk

Variations / Substitutions

• Use brown sugar: swap half the white sugar for packed light brown sugar for a subtle caramel note.
• Add toasted coconut: fold ½ cup shredded sweetened coconut into the batter, then sprinkle more on the glaze.
• Make it nutty: stir ½ cup chopped pecans or walnuts into the batter before pouring into the pan.
• Skip the cream cheese glaze: dust the cooled cake with powdered sugar instead.
• Go dairy-free: use a dairy-free cream cheese alternative for the glaze, or replace the glaze with a simple powdered sugar and pineapple juice drizzle.

For another easy bundt, try my Lemon Blueberry Bundt Cake.

How to Make Pineapple Bundt Cake

Step 1: Stir Together the Wet Ingredients

In a large bowl, whisk the 2 eggs just to break them up. Stir in the full 20-ounce can of crushed pineapple with its juice, the ½ cup vegetable oil, and 2 teaspoons vanilla extract until combined, about 1 minute.

The mixture will be loose and a bit frothy on top, with tiny bits of pineapple suspended evenly. That’s exactly what you want.

Step 2: Whisk the Dry Ingredients

In a separate bowl, whisk together the 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, and ½ teaspoon salt. Keep whisking until everything looks evenly distributed.

Check that there are no small lumps of baking soda left behind, because that’s what reacts with the pineapple to lift the cake. A quick 30 seconds of whisking usually does it.

Step 3: Pour and Bake the Cake

Add the dry ingredients to the wet mixture in two additions, stirring gently each time just until no streaks of flour remain. Overmixing at this stage can make the cake tough, so stop as soon as it comes together.

Pour the batter into a well-greased and floured 10-cup bundt pan, smoothing the top with a spatula. Bake at 350°F (175°C) for 45 to 50 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs. The top will turn a deep golden brown and the cake will pull away slightly from the sides of the pan. Let it cool in the pan on a rack for 10 minutes, then invert it onto the rack to cool completely before glazing.

Step 4: Glaze and Serve

Once the cake is completely cool, beat the 4 ounces softened cream cheese, 1½ cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk together until smooth. Add the remaining tablespoon of milk if the glaze feels too thick; you want a consistency that drops slowly from the spoon and holds its shape a moment.

Spoon the glaze over the top of the cake, nudging it toward the edges so it drips down the sides. Slice and serve while the glaze is still soft. It will set up slightly after a few minutes and hold those pretty drips.

A Few Tips for a Clean Release and Great Flavour

• Coat your bundt pan thoroughly with softened butter, then dust with flour, making sure to get into every groove. Baking spray with flour works too, but butter and flour gives a richer golden crust.
• Toast chopped pecans or walnuts in a dry pan for 3-4 minutes until fragrant, then fold them into the batter for a little crunch.
• The cake tastes even better the next day. The pineapple flavour mellows and the crumb becomes even more tender.
• If your glaze gets too runny, pop it in the fridge for 5 minutes and stir again before spooning over the cake.

Bake times shift a little depending on your pan’s material:

Keeping the Cake Fresh

• Refrigerate: store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The glaze stays firm in the cold.
• Reheating: a 15-second zap in the microwave warms a slice nicely, though it’s excellent at room temperature too.
• Serve Cold: straight from the fridge, the cake is dense and fudgy, a different but delicious experience.

What to Serve With Pineapple Bundt Cake

Fresh black coffee or strong tea is the simplest pairing, the bitterness balances the sweet glaze. For a dessert spread, a plate of sliced mango or fresh berries alongside adds a bright tropical note. Vanilla ice cream is always welcome, but a scoop of tart passionfruit sorbet makes the pineapple really pop.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple contains an enzyme that prevents the cake from setting properly. Always use canned crushed pineapple in juice for this recipe.

How do I stop the cake from sticking to the pan?

Grease the pan generously with butter, dust it thoroughly with flour, and tap out the excess. Let the cake cool for exactly 10 minutes before turning it out, then run a thin knife around the edges if it needs a little help.

Can I make this cake gluten-free?

Yes, a good quality 1-to-1 gluten-free flour blend that contains xanthan gum will work. The texture stays moist and tender.

Can I freeze the cake?

Yes. Wrap the unglazed, completely cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature, then add the glaze before serving.

Pineapple Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 can (20 oz) crushed pineapple in juice, undrained
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 4 oz cream cheese, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Method

 

1. Whisk the eggs, then stir in the canned pineapple with its juice, vegetable oil, and vanilla until combined.
2. In a separate bowl, whisk the flour, sugar, baking soda, and salt until evenly mixed.
3. Add the dry ingredients to the wet in two additions, stirring just until no flour streaks remain. Pour into a greased and floured 10-cup bundt pan. Bake at 350°F (175°C) for 45-50 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
4. Beat the cream cheese, powdered sugar, vanilla, and 2 tbsp milk until smooth. Add more milk if needed for a thick, pourable glaze. Spoon over the completely cooled cake and serve.

Notes

A dark nonstick bundt pan can shave 5 minutes off the bake time, so check early. The cake stays moist for days, which makes it a great do-ahead dessert for company.