### Instructions
#### For the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the undrained crushed pineapple and buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
#### For the Cream Cheese Filling:
1. In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
#### Assembling the Cake:
1. Pour about two-thirds of the cake batter into the prepared Bundt pan.
2. Carefully spoon the cream cheese filling over the batter in the pan, spreading it evenly but leaving a small border from the edges of the pan.
3. Spoon the remaining cake batter over the cream cheese filling, gently spreading to cover.
4. Bake for 55-65 minutes,
