Let’s Get Baking!

1. Preheat and Prep: Start by preheating your oven to 325°F. Grease and flour a Bundt pan (or spray with baking spray if you’re in a hurry—we won’t judge).

2. Cream It Up: In a large bowl, beat the butter and cream cheese together until smooth and fluffy. You want it creamy enough to spread on toast… but don’t.

3. Sweeten the Deal: Add in the sugar, one cup at a time, beating well after each addition. Your arm might get tired, but your tastebuds will thank you.

4. Egg-cellent Step: Add the eggs one at a time. Mix after each egg like you’re gently persuading the batter to be its best self.

5. Dry Ingredients Time: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your batter, mixing until just combined.

6. Flavor Boost: Stir in vanilla extract, then fold in the crushed pineapple and chopped pecans. Your batter should look like happiness in a bowl.

7. Bake It: Pour the batter into your prepared pan and smooth out the top. Bake for about 80–90 minutes, or until a toothpick comes out clean. If the top starts to brown too quickly, tent it loosely with foil.

8. Cool and Glaze: Let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. Whisk together your glaze ingredients, adjusting the liquid to get your preferred consistency. Drizzle generously once the cake has cooled.