Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream the softened butter, cream cheese, and sugar until light and fluffy; beat for about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk the flour, baking powder, and salt together.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the drained crushed pineapple and chopped pecans if using.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Tap the pan once on the counter to settle the batter.

Bake for 60-70 minutes until edges pull slightly from the pan and a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.