Preheat your oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, cream together the softened butter and eggs until fluffy.
Add the crushed pineapple and vanilla extract to the butter-egg mixture, mixing well.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Pour the batter into a greased cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.
Once the cake is completely cool, spread the whipped cream frosting evenly on top.
Decorate with fresh pineapple slices as a final touch.
