Preheat your oven to 325°F (165°C) and grease a bundt pan generously.
In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
Gradually add the sugar, beating well until the mixture is light and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the crushed pineapple gently.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
For a nutty twist, you can add 1/2 cup of chopped pecans or walnuts to the batter. If you have picky eaters who aren’t fond of pineapple, try substituting it with finely chopped apples or pears. For a citrusy kick, add a tablespoon of lemon or orange zest to the batter. You can also drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled cake for extra sweetness.
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