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:
