Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt or tube pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
Add Eggs & Extracts:
Add eggs one at a time, beating well after each addition.
Stir in vanilla and almond extracts.
Combine Wet & Dry Ingredients:
Gradually add dry ingredients, mixing until just combined.
Stir in sour cream and crushed pineapple (including a little reserved juice) until fully incorporated.
Bake the Cake:
Pour batter into the prepared Bundt pan and smooth the top.
Bake 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Glaze & Serve:
Once the cake is completely cool, drizzle glaze over the top and let it set.
Slice, serve, and enjoy!
