Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

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

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Fold in the crushed pineapple gently.

Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk together powdered sugar and pineapple juice to make the glaze; drizzle over the cooled cake.