Pineapple Pound Cake

1 (20 oz.) can crushed pineapple in syrup
1/2 C. butter, softened
2 C. granulated sugar
6 eggs
3 C. sifted all-purpose flour
1 tsp. baking powder
2 tsp. vanilla extract


Drain pineapple, reserving pineapple and syrup separately. In large mixing bowl, cream butter and sugar at high speed until light and fluffy. Add eggs, one at a time, beating well, after each addition. Reduce speed to low, add flour and baking powder. Stir in pineapple, 1/4 cup syrup and vanilla extract, mixing well. Pour into well greased and floured 10-inch tube pan. Bake at 325ºF for 1 1/2 hours. Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula. To serve, drizzle with Pineapple Glaze.

Pineapple Glaze
1 C. confectioners' sugar
3 T. reserved pineapple syrup


Beat sugar and pineapple syrup in a small bowl until well blended.