Preheat oven to 350-degrees F. Lightly grease and flour two 9-inch round cake pans.

Sift together flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.

In a separate large mixing bowl, cream butter and 3/4 cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth.

Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.

In a separate bowl, beat egg whites until stiff. Gradually add in remaining 1/4 cup sugar, beating until combined.

Fold beaten egg whites into batter.

Divide batter between the two prepared 9-inch round cake pans. Bake at 350°F for 30 minutes, or until cake tester comes out clean.

Let cake layers cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.