1. Prep the Oven and Pans
Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans. Line the bottoms with parchment paper. Dust the sides lightly with flour.
2. Combine Dry Ingredients and Butter
Add flour, sugar, baking powder, and salt to a stand mixer bowl. Mix on low for 30 seconds to combine. Add the softened butter one piece at a time. Mix on medium-low speed until the mixture resembles wet sand.
3. Mix the Liquids
Whisk the eggs, whole milk, sour cream, and vanilla extract together in a separate bowl until smooth.
4. Build the Batter
Pour half of the liquid mixture into the flour-butter blend. Mix on medium speed for one full minute to develop the cake structure. Add the remaining liquid in two batches, mixing well after each addition.
5. Fold in the Fruit
Gently fold the diced fresh pineapple into the batter using a rubber spatula. Ensure the fruit is evenly distributed without overmixing the batter.