Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking. Set aside.
Step 2: In a large mixing bowl, using an electric mixer, beat the softened butter and cream cheese together on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 3: Gradually add the granulated sugar to the butter-cream cheese mixture, beating for another 5-7 minutes until the mixture is very pale and fluffy. This step is crucial for incorporating air and achieving a light texture for your Heavenly Pineapple Cream Cheese Pound Cake.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract. Ensure all eggs are at room temperature to prevent the batter from curdling.
Step 5: In a separate medium bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the well-drained crushed pineapple. Begin and end with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix; overmixing will result in a tough cake.
Step 7: Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8: Bake for 70-90 minutes, or until a wooden skewer or toothpick inserted into the center of the Heavenly Pineapple Cream Cheese Pound Cake comes out clean. The exact baking time may vary depending on your oven. The cake should be golden brown and spring back when lightly touched.
Step 9: Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up before inverting.
Step 10: After 10-15 minutes, carefully invert the Heavenly Pineapple Cream Cheese Pound Cake onto the wire rack to cool completely. Ensure the cake is fully cooled before glazing.
Step 11: While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of reserved pineapple juice (or milk), and ½ teaspoon vanilla extract until smooth and pourable. Adjust liquid as needed for desired consistency.
Step 12: Drizzle the glaze generously over the completely cooled Heavenly Pineapple Cream Cheese Pound Cake. Let the glaze set before slicing and serving. Enjoy your Heavenly Pineapple Cream Cheese Pound Cake!