Two Step Pineapple Pound Cake

all-purpose flour, sifted and measured correctly

granulated sugar

and 3/4 cup *salted butter at room temperature

buttermilk

large eggs (break yolks and stir 10 to 15 seconds with whisk or fork, just to combine)

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.)

*remaining pineapple and juice from 20 ounce can

granulated sugar

butter