1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and crushed pineapple.
5. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

Discover my list of kitchen tools I always use.