Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan thoroughly.
2. In a large mixing bowl, prepare the yellow cake mix according to package directions. Stir in the undrained crushed pineapple and 1 teaspoon of vanilla extract until just combined. Do not overmix.
3. In a separate medium bowl, beat together the softened cream cheese, granulated sugar, egg, and 1 teaspoon of vanilla extract until smooth and creamy.
4. Pour about half of the cake batter into the prepared Bundt pan.
5. Carefully spoon the cream cheese filling over the cake batter in the pan, spreading it evenly but leaving a small border around the edges.
6. Gently spoon the remaining cake batter over the cream cheese filling, spreading it to cover the filling completely.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
8. Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely.
9. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more pineapple juice a teaspoon at a time if needed to reach a pourable consistency.
10. Once the cake is completely cool, drizzle the glaze evenly over the top.
11. Allow the glaze to set for a few minutes before slicing and serving.
Short Tips:
* Don’t overmix the cake batter once you add the pineapple; overmixing can make the cake tough.
* Make sure your cream cheese is truly softened for a smooth filling.
* If you don’t have enough pineapple juice for the glaze, you can use milk or water, but pineapple juice adds a nice extra layer of flavor.
* For an extra tropical touch, garnish with toasted coconut flakes or a maraschino cherry.
* This cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
