Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

Gently fold in the well-drained crushed pineapple.

Pour the batter into the prepared pan and spread it out evenly.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the glaze by whisking together the powdered sugar and pineapple juice in a small bowl until smooth.

Once the cake has finished baking, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, drizzle the glaze over the top of the cake.