1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the pineapple juice, vegetable oil, eggs, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until well combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, mix powdered sugar with a little pineapple juice until smooth and drizzle over the cooled cake.

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