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Serve slices with a cup of tea or coffee for a delightful treat.
Store leftover cake covered at room temperature for 2 days or refrigerate for up to 5 days.
This cake freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
Variations:
Add chopped nuts or shredded coconut to the batter for extra texture.
Substitute crushed pineapple with mandarin oranges for a citrus twist.
Mix in ½ teaspoon cinnamon or nutmeg for a warm spice flavor.
FAQ:
Q: Can I use fresh pineapple instead of canned?
A: Yes, just be sure to drain the fresh pineapple well to avoid excess moisture.
Q: Can I make this cake gluten-free?
A: Use a gluten-free yellow cake mix and pudding mix as substitutes.
Q: Is sour cream necessary?
A: Sour cream adds moisture and tang, but Greek yogurt can be used as a substitute.
Q: How do I prevent the cake from sticking to the bundt pan?
A: Thoroughly grease and flour the pan or use a baking spray with flour to ensure easy release.
Enjoy your moist, flavorful Pineapple Cream Cheese Bundt Cake!
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