Preheat and prepare:
Preheat your oven to 160°C (325°F).
Grease and flour a 25cm Bundt pan.
Cream the butter and cream cheese until light and fluffy:
In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Add sugar:
Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
Beat in eggs:
Add the eggs one at a time, beating well after each egg.
Combine dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine dry and wet ingredients:
Gradively add the dry ingredients to the wet ingredients and mix well.
Add flavorings and pineapple:
Stir in vanilla extract and almond extract (if using).
Gently fold in the well-drained, crushed pineapple.
Pour batter and bake:
Pour the batter into the prepared pan or bundt pan and level the surface.
Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool:
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the pineapple glaze:
Combine the ingredients:
In a small bowl, combine the well-drained, chopped pineapple, powdered sugar, and fresh lemon juice.
Stir until the glaze is smooth and ready to pipe.
Apply the glaze:
Once the cake has cooled completely, drizzle the pineapple glaze over the cake.
Allow the glaze to set before serving.
