Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a 10 or 12-cup Bundt pan or a 10-inch tube pan. Make sure to get into all the crevices.
Step 2: Ensure all cold ingredients (butter, eggs, milk) are at room temperature. Drain the crushed pineapple thoroughly, reserving about 2 tablespoons of juice if you plan to make a glaze.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium-high speed for 5-7 minutes, until light, fluffy, and pale yellow. Scrape down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 5: In a separate medium bowl, whisk together the sifted cake flour, baking powder, and salt.
Step 6: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined after each addition, being careful not to overmix.
Step 7: Gently fold in the drained crushed pineapple and vanilla extract using a spatula until just combined and evenly distributed.
Step 8: Pour the batter evenly into your prepared pan. Smooth the top with a spatula and gently tap the pan on the counter a few times to release any large air bubbles.
Step 9: Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
Step 10: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
Step 11: Carefully invert the cake onto the wire rack to cool completely before slicing and serving. If desired, drizzle with a simple pineapple glaze (1 cup powdered sugar mixed with 2-3 tablespoons reserved pineapple juice).