1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix gently until just combined to avoid overmixing.
6. Fold in the well-drained crushed pineapple gently.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan.
10. Prepare the glaze by mixing powdered sugar with pineapple juice until smooth. Drizzle over the cooled cake.
11. Optionally, top with whipped cream or cream cheese frosting and sprinkle toasted coconut or chopped nuts.
12. Chill before serving if desired to allow flavors to meld.