Cream butter, cream cheese, sugar, vanilla and rum extract, and pineapple juice together until smooth. Add eggs, one at a time, beating well after each addition. Then add flour and blend well. Add drained pineapple and stir in well by hand. Bake 1-1/2 hours in greased and floured bundt pan at 325F. Sprinkle with powdered sugar after baking.
Cajun Country -- New Iberia, Louisiana