Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

In a large mixing bowl, beat butter and cream cheese until smooth and creamy.

Add sugar gradually and beat until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry mixture to the wet mixture, mixing on low speed just until combined.

Stir in vanilla, crushed pineapple, and toasted pecans.

Pour batter into the prepared pan.

Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

In a small bowl, whisk powdered sugar, vanilla, and milk (or pineapple juice) until smooth and pourable.

Drizzle glaze over the cooled cake.

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For best results, make sure the pineapple is well-drained to avoid excess moisture in the cake.