1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (20-ounce) can crushed pineapple, drained (reserve juice for the glaze)
For the glaze:
1 cup powdered sugar
2-3 tablespoons reserved pineapple juice
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (160°C) and grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
Gradually add the granulated sugar and beat until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
In the meantime, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of reserved pineapple juice, and vanilla extract. Adjust the consistency with more or less pineapple juice to your liking.
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