Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.

Whisk the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the softened butter and sugar until light and slightly fluffy, about 2–3 minutes with a hand mixer.

Add the eggs one at a time, beating each until incorporated. Stir in the vanilla.

Fold the sour cream into the wet mixture until evenly distributed.

Add the dry ingredients in two or three additions, folding gently and stopping when just combined — small streaks of flour are fine.

Fold in the well-drained crushed pineapple with a spatula. Spread the batter evenly in the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

While the cake cools on a wire rack, whisk the icing sugar with pineapple juice until smooth to make the glaze. Adjust thickness with a little more juice or sugar.

Let the cake cool for about 15 minutes, then drizzle the glaze across the top. Cool completely before slicing for cleaner pieces.