For the Pound Cake:
• 1 ½ cups (3 sticks) unsalted butter , softened

• 1 (8-ounce) package cream cheese , softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract (optional, for added depth of flavor)

• 1 cup crushed pineapple , well-drained (reserve 3 tablespoons of juice for the glaze)

• 1 ½ cups chopped pecans (toasted for extra flavor, optional)

For the Glaze:

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