In a small skillet set over medium-high heat, melt butter.

Add pineapple and brown sugar and cook, stirring regularly, until sugar is melted and pineapple is slightly caramelized about 4 minutes. Once done, set aside to cool completely.

Preheat oven to 350 degrees. Generously grease a 12-cup bundt pan with non-stick cooking spray.

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

In a large bowl (or the bowl of your mixer) cream butter and sugars together. Beat in the eggs, one at a time, then stir in the vanilla. Gradually add the flour mixture to the creamed mixture and mix well. Finally, stir in the buttermilk milk until the batter is smooth.

Spoon half the batter into the bundt pan. Next spoon the pineapple filling into the center of the batter, Finally spread the remainder of the batter on top of the pineapple, covering completely.

Bake bundt for 50- 55 minutes or until the cake is set.

Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.

To make the pineapple glaze, warm pineapple juice in a microwave-safe dish for 15-20 seconds or until warm. Whisk in powdered sugar. Drizzle the glaze onto the warm cake.