Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 12-cup Bundt pan thoroughly, ensuring all crevices are coated. This is crucial for easy release.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese with an electric mixer until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, beating well after each addition until the mixture is pale and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
Step 5: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
Step 7: Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
Step 8: Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Step 9: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times can vary, so start checking at 1 hour 15 minutes.
Step 10: While the cake is baking, prepare the glaze. In a small saucepan over medium heat, melt the 1/2 cup butter. Add the brown sugar and reserved pineapple juice, stirring until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and stir in the 1/2 teaspoon vanilla extract.
Step 11: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. Once inverted, poke holes all over the warm cake with a wooden skewer.
Step 12: While the cake is still warm (but not hot), slowly pour the prepared glaze over the top, allowing it to drip down the sides and absorb into the cake. Let the glaze set before slicing and serving.