Pineapple Pecan Cream Cheese Pound Cake

This Pineapple Pecan Cream Cheese Pound Cake made with #pineapple soda and topped with a pineapple cream cheese glaze was made during a Facebook #livestream but here's the written version for everyone who missed it.

3sticks softened unsalted butter
8oz softened cream cheese + 2cups +3/4cup sugar and 8 lrg rm temp eggs
8oz can crushed pineapple in juice drained + one 12oz bottle of pineapple soda (can be substituted for additional pineapple juice)
1tsp vanilla extract 1tsp pineapple extract and 1/2tsp rum extract.
4cup Cake flour + 1tsp salt
1cup chopped pecans
Mix together your butter and sugar and half of your cream cheese (4oz) until light and fluffy then add eggs 1 at a time
Drain the juice from the canned pineapple into a 1cup measuring cup and set the pineapple aside. To the 1cup measuring cup add all your extracts and enough of the pineapple soda to make 1cup of liquid. Mix together your salt with the 4 cups of flour set aside. Sprinkle 1TBS cake flour over crushed pineapple and set aside. Mixing on low speed alternate the dry mixture with the liquid starting and ending with the dry. Fold in the crushed pineapple and pecans and Bake in a preheated oven 325 degrees for approximately 1 hour and 15 minutes in a prepared Bundt Cake pan 16cup or large or make 2 smaller cakes. Check comments for glaze recipe

Pineapple Cream cheese glaze
4oz softened cream cheese +3TBS softened unsalted butter
2 Heaping Tablespoons of crushed pineapple with the juice +1tsp vanilla extract and 3cups powdered sugar and a pinch of salt. Blend all ingredients until smooth and ice your completely cooled cake and garnish with additional pecans if desired