Instructions
1. Prepare the Pan and Topping:
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
In a small saucepan over medium heat, melt the ½ cup of butter with the brown sugar. Stir until the sugar is dissolved and the mixture is bubbly.
Pour this mixture evenly into the bottom of the prepared pan.
Arrange the pineapple slices in a single layer over the butter and sugar mixture. Set the pan aside.
2. Make the Cake Batter:
In a large bowl, using an electric mixer, cream together the softened butter, cream and 3 cups of granulated sugar until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
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. Do not overmix.
Stir in the vanilla extract and the well-drained crushed pineapple by hand.
3. (Optional) Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla, and beat until fully combined and creamy.
4. Assemble the Cake:
If not using the filling: Pour the prepared cake batter directly over the pineapple topping in the pan and spread it evenly.
If using the cream cheese filling: Pour half of the cake batter into the pan. Carefully spoon the cream cheese filling over the batter, ensuring it does not touch the sides of the pan. Top with the remaining cake batter and spread gently to seal.
5. Bake the Cake:
