Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9x13 inch baking pan; set aside.
Step 2: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy (about 5-7 minutes).
Step 3: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
Step 6: Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
Step 7: Pour the batter into your prepared pan and spread evenly. Tap the pan gently on the counter to release any air bubbles.
Step 8: Bake for 60-70 minutes for a Bundt pan, or 50-60 minutes for a 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean. Baking time may vary.
Step 9: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 10: Once completely cooled, dust with powdered sugar or drizzle with a pineapple glaze if desired. Slice and serve!