Instructions
Prepare the Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, making sure to coat every crevice. This step is crucial for easy cake release. You can also use baking spray with flour for convenience. Set the prepared pan aside while you make the batter.
Cream the Base: In a large bowl using an electric mixer, beat the softened butter and cream cheese together on medium speed for three to four minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air and creates the cake’s signature tender crumb. Gradually add the sugar, about one cup at a time, beating well after each addition. Continue beating for another three minutes until the mixture is smooth and creamy with no visible sugar granules.
Add the Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This ensures each egg is fully incorporated before adding the next, creating a stable emulsion. The mixture should look smooth and cohesive, not curdled. Beat in the vanilla extract and pineapple extract if using.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, mixing just until combined after each addition. Do not overmix, as this can result in a tough cake. The batter should be thick and smooth.
Fold in Pineapple: Using a rubber spatula, gently fold the well-drained crushed pineapple into the batter. Make sure to drain the pineapple thoroughly by pressing it in a fine mesh strainer, reserving three tablespoons of juice for the glaze. Excess moisture can make the cake dense or prevent it from baking properly. Fold until the pineapple is evenly distributed throughout the batter.
Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for one hour and twenty minutes to one hour and thirty minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
Cool Properly: Remove the cake from the oven and let it cool in the pan on a wire rack for twenty minutes. This cooling period allows the cake to set and makes removal easier. After twenty minutes, carefully invert the cake onto the wire rack and remove the pan. Let the cake cool completely before glazing, at least two hours.
Make the Glaze: In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Add the reserved pineapple juice and vanilla extract, mixing until the glaze reaches a pourable consistency. Stir in the crushed pineapple. If the glaze is too thick, add more pineapple juice one teaspoon at a time. If too thin, add more powdered sugar.
Glaze and Serve: Once the cake is completely cool, drizzle the glaze generously over the top, allowing it to cascade down the sides. Let the glaze set for thirty minutes before slicing.
Tips for Success
Room temperature ingredients blend more easily and create a better texture. Don’t skip draining the pineapple well, as excess liquid affects the cake’s structure.
Storage
Store covered at room temperature for three days or refrigerate for up to one week.
