Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan or spray with a non-stick baking spray.

Step 2

In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy, about 2-3 minutes. Add the sugar and continue beating until light and creamy.

Step 3

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing just until combined.

Step 5

Gently fold in the crushed pineapple using a spatula. Do not overmix.

Step 6

Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8

In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more juice for a thinner consistency if needed.

Step 9

Drizzle the glaze over the cooled cake. If desired, sprinkle toasted coconut flakes or garnish with fresh pineapple slices.