Sort ingredients
nett.j.s
QR Code
Listen
Pdf
Grease and flour a 10-inch Bundt pan thoroughly. Preheat oven to 325°F.
In a stand mixer, beat softened butter and cream cheese on medium-high speed for 5 minutes until light and fluffy. Gradually add sugar, ½ cup at a time, beating well after each addition.
Add eggs one at a time, beating well after each addition until fully incorporated. The mixture may look curdled; this is normal.
In a separate bowl, whisk together flour, baking powder, and salt.
Add flour mixture to butter mixture in three additions, mixing on low speed just until combined. Fold in drained crushed pineapple, vanilla extract, and pineapple extract if using. Don’t overmix.
Pour batter into prepared Bundt pan and smooth the top. Bake at 325°F for 70-85 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cake cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Whisk together powdered sugar, pineapple juice, melted butter, and vanilla until smooth and pourable.
Drizzle pineapple glaze over completely cooled cake, allowing it to drip naturally down the sides. Let glaze set for 10 minutes before slicing.