Pineapple Pound Cake

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

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.


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