Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.

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

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Gently fold in the drained crushed pineapple and nuts (if using) into the batter.

Prepare your baking pan by greasing it. Pour the batter into the prepared pan and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost with cream cheese frosting or whipped cream once cooled, and garnish with fresh pineapple slices if desired.