Pineapple Pound Cake

1 (20 ounce) can crushed pineapple in syrup
1/2 cup butter, softened
2 cups granulated sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons 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 325 degrees F 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 cup confectioners' sugar
3 tablespoons reserved pineapple syrup

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