Prep the Oven & PanPreheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily.
Cream the BaseIn a large mixing bowl, beat softened butter and cream cheese until creamy and lump-free.
Incorporate SugarGradually add sugar, beating until the mixture is light and fluffy — about 3–4 minutes.
Add EggsBeat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix the Dry IngredientsIn a separate bowl, whisk together flour, baking powder, and salt.
Combine Wet & DrySlowly add the flour mixture to the wet ingredients, mixing just until combined. Overmixing can make the cake dense.
Flavor BoostStir in vanilla extract, drained pineapple, and chopped pecans until evenly distributed.
Bake to PerfectionPour batter into the prepared Bundt pan, smoothing the top. Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
Cool CompletelyLet the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool fully before glazing.
Glaze (Optional)Whisk together powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over the cooled cake.
