Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Set aside for later use.

Step 3: Cream the Butter and Sugar

• In a large bowl, use an electric mixer to beat the softened butter until creamy.
• Gradually add the granulated sugar and brown sugar, beating until light and fluffy.
• This step is key for a soft and airy cake texture.

Step 4: Add the Eggs

• Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
• Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

• With the mixer on low speed, alternate adding the flour mixture and pineapple juice to the butter mixture.
• Start and end with the flour mixture. Mix until just combined to avoid overworking the batter.
• Gently fold in the crushed pineapple until evenly distributed.

Step 6: Bake the Cake

• Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until creamy and smooth.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Stir in the vanilla extract. Optionally, you can fold in crushed pineapple for extra flavor.

Step 8: Assemble the Cake

• Place one of the cooled cake layers on a serving plate.
• Spread an even layer of cream cheese frosting on top.
• Place the second cake layer on top and frost the entire cake, including the sides.
• Garnish with toasted coconut flakes, fresh pineapple slices, or chopped maraschino cherries as desired.