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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.
6. Bake the Cake
Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
7. Make the Glaze
In a medium bowl, whisk together the powdered sugar , pineapple juice , and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar for thickness or more pineapple juice for thinness.
8. Glaze and Garnish the Cake
Once the cake has cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Sprinkle the ½ cup chopped pecans over the glazed cake for a decorative and crunchy finish.
9. Serve and Enjoy
Slice and serve this delicious cake as-is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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