Soak the Fruit: Place the diced dried pineapple in a small bowl and pour the orange juice over it. Ensure all pieces are submerged. Cover and soak for at least 2 hours (or overnight). Drain thoroughly before using.

Prep: Preheat oven to 325°F and position the rack in the middle. Generously spray a 12-cup bundt pan with nonstick baking spray, ensuring all crevices are coated.

Mix Dry Ingredients: In a medium bowl, whisk together cake flour, kosher salt, and baking soda. Set aside.

Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on high speed for 4 minutes until pale yellow and fluffy.

Add Eggs: Reduce speed to medium. Add eggs one at a time, mixing fully and scraping down the bowl after each addition.

Make the Batter: Reduce speed to low. Add half the flour mixture (mix until barely combined), then add the buttermilk and vanilla. Add the remaining flour mixture and mix only until no dry flour pockets remain (5-10 seconds). Do not overmix.

Fold: Gently fold in the drained crushed pineapple and the soaked dried pineapple pieces until evenly distributed.

Bake: Pour batter into the prepared pan and smooth the top. Tap gently to release air bubbles. Bake for 70-75 minutes until deeply golden and a tester comes out clean (or with a few moist crumbs).

Cool: Let cool in the pan for exactly 10 minutes. Invert onto a wire rack or serving plate and let cool completely (at least 1 hour).

Glaze: Whisk together melted butter, reserved pineapple juice, vanilla, and salt. Gradually whisk in confectioners' sugar until smooth and pourable. Drizzle over the cooled cake.