My husband made this “Pineapple cream cheese Pound Cake”

Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
Incorporate Eggs:
Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Flavors and Pineapple:
Stir in the pure vanilla extract and almond extract (if using).
Gently fold in the well-drained crushed pineapple.
Pour Batter and Bake:
Pour the batter into the prepared tube or Bundt pan, smoothing the top.
Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Creating the Pineapple Glaze:
Combine Ingredients:
In a small bowl, combine the well-drained crushed pineapple, powdered sugar, and fresh lemon juice.
Mix until the glaze is smooth and has a drizzling consistency.
Drizzle the Glaze:
Once the cake is completely cooled, drizzle the pineapple glaze over the top.
Allow the glaze to set before serving.