Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, thoroughly beating each in before adding the next, then mix in the vanilla extract.

Gently fold in the sour cream until well integrated.

Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined.

Combine the well-drained crushed pineapple into the batter with a gentle fold.

Pour the finished batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

To make the glaze, whisk the icing sugar with the pineapple juice until you achieve a smooth, pourable consistency.

Once the cake has cooled for about 15 minutes, drizzle the glaze over it and allow it to cool completely before slicing.