1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Mix in melted white chocolate and vanilla extract. Gradually add flour and baking powder alternately with milk, beginning and ending with flour.
4. Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
5. For the filling, combine drained pineapple and powdered sugar in a bowl. Whip heavy cream until stiff peaks form, then fold into pineapple mixture.
6. Assemble the cake by spreading pineapple filling between layers. Optionally, frost the outside with additional whipped cream or white chocolate ganache.