Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
Step 2: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until creamy and smooth.
Step 3: Gradually add the granulated sugar to the butter mixture, beating until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the well-drained crushed pineapple. Mix until just combined. Gently fold in the chopped pecans.
Step 6: Pour the batter into the prepared bundt pan or loaf pans, smoothing the top. Bake in the preheated oven for 60-70 minutes for a bundt pan or 50-60 minutes for loaf pans, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake.