Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice (from drained pineapple)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for consistency)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy (about 3–5 minutes).
Add the eggs one at a time, mixing well after each addition to create a smooth and airy batter.
Gently fold in the drained crushed pineapple, vanilla extract, and almond extract. Mix until well combined.
Gradually add the flour mixture, mixing just until incorporated. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add a little milk if a thinner consistency is desired.
Drizzle the glaze over the cooled cake, allowing it to set for about 10 minutes before slicing and serving.
Notes
- Make sure the butter and cream cheese are at room temperature before mixing for a smooth batter.
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- Use cake flour instead of all-purpose flour for an even softer texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.