Step 1

In a shallow cup or dish, soak the dried pineapple in either the orange juice or the rum for 2 hours. Drain the pineapple. Set aside.

Step 2

Preheat oven to 325F. Set rack to middle position. Prepare a 12-cup Bundt pan with nonstick baking spray.

Step 3

In a medium bowl, whisk together flour, salt, and baking soda.

Step 4

In the bowl of your stand mixer, add butter and sugar and mix for 4 minutes on high speed until pale yellow and fluffy.

Step 5

Next, add eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.

Step 6

Reduce mixer to low speed and slowly add dry ingredients into batter in two increments. Do not over mix.

Step 7

Add in buttermilk, vanilla, crushed pineapple, and soaked pineapple, mix until just combined and turn off mixer.

Step 8

Pour batter into prepared pan and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 9

Cool in pan on wire rack for 10 minutes, then invert cake onto serving plate for at least an hour or until the cake is cool to the touch.

Step 10

For the glaze, combine butter, pineapple juice, vanilla, and salt in a medium bowl and whisk together. Slowly pour in confectioner’s sugar while whisking to create a light and buttery glaze. Pour over cooled cake and let sit for 10-15 minutes to set. Slice and enjoy!