Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

Prepare the Batter:
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice and milk. Mix until just combined.

Fold in Pineapple:
Gently fold in the drained crushed pineapple to evenly distribute throughout the batter.

Bake:
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with a light dusting of powdered sugar for extra sweetness.