Ingredients
For the cake
4 cup all-purpose flour, sifted and measured correctly
3 cups granulated sugar
1 and 3/4 cup butter at room temperature
1/2 cup buttermilk
6 large eggs
2 teaspoon vanilla
*20-ounce can crushed pineapple, drained (1/2 cup pineapple juice and 1 cup crushed pineapple will be used in the cake. The remaining will be used in the glaze.)
For the glaze
*remaining pineapple and juice from 20 ounce can
1 cup granulated sugar
1 tablespoon butter
Instructions
Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
Spray a 10 inch, 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to 4-quart bowl of an electric mixer.
Beat at low 1 minute. Scrape sides.
Mix another 2 minutes at medium speed.
Fold in pineapple.
Pour into tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
For the glaze
In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
Boil for 2 minutes then simmer for 2 to 3 minutes.
Remove from heat and stir in 1 tablespoon butter.
Pour hot glaze over cake.
