- 2 cups powdered sugar
- 3 tablespoons pineapple juice (reserved from the crushed pineapple)
- ½ teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
Instructions:
1. Preheat the Oven
Preheat your oven to 325°F (165°C) . Grease and flour a 10-inch Bundt pan or coat it with nonstick baking spray to prevent sticking.
2. Cream the Butter and Cream Cheese
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until light and fluffy, about 2–3 minutes.
Gradually add the granulated sugar and continue beating for another 3–4 minutes, until the mixture is pale and creamy.
3. Add Eggs and Extracts
Beat in the eggs , one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and almond extract (if using).
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour , baking powder , and salt .
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Pineapple and Pecans
Gently fold in the well-drained crushed pineapple and chopped pecans using a spatula. Mix until evenly distributed throughout the batter.
