Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube cake pan thoroughly.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4–5 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

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

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the drained crushed pineapple and reserved pineapple juice until evenly distributed.

Pour the batter evenly into the prepared Bundt pan and tap lightly to remove air bubbles.

Bake in the preheated oven for about 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack. Let it cool completely.

For the glaze, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Drizzle the glaze generously over the cooled cake.