Juicy Pineapple Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Gradually add the dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the crushed pineapple and pineapple juice until evenly distributed.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the glaze by combining the sweetened condensed milk with a small amount of pineapple juice. Mix until smooth.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Use a skewer or fork to poke holes all over the cake, then pour the glaze over the top, allowing it to soak in completely.

Once the cake is completely cool, top with pineapple chunks and serve.