Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the middle rack to the next lowest position in your oven.

In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

In a large mixing bowl fitted with paddle attachment, cream the sugar and butter together until light and fluffy (about 2-3 minutes). On low speed, mix in the eggs and vanilla extract.

Alternating dry ingredients, sour cream and pineapple juice, mix in half of the dry ingredients into the wet, followed by the sour cream and juice, then the remaining dry ingredients. Fold in the drained crushed pineapple until just combined.

Evenly spread the batter into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan and cool completely on a wire rack.

In a mixing bowl, whisk the powdered sugar with pineapple juice to your desired consistency. Drizzle over the cooled pineapple loaf cake, slice and enjoy!