Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) pineapple extract
  • 3 cups (375g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240g) crushed pineapple, well-drained
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) reserved pineapple juice
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Cream together the softened butter and cream cheese until completely smooth. Gradually beat in the granulated sugar on medium-high speed for 3-5 minutes until pale and fluffy.
  2. Add eggs one at a time, beating well after each addition. Stir in the vanilla and pineapple extracts until the batter is glossy and uniform.
  3. Sift together the flour, baking soda, and salt. Fold the dry ingredients into the wet batter using a spatula until just combined, then gently fold in the drained crushed pineapple.
  4. Pour the batter into a greased 10-inch Bundt pan. Bake at 325°F (160°C) for 80-90 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
  6. Whisk together the glaze ingredients (cream cheese, powdered sugar, pineapple juice, and vanilla) until velvety. Drizzle over the completely cooled cake.