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Preheat oven to 350°F (175°C).
Prepare an 8" springform pan by greasing and lining the bottom in parchment paper (sides optional, if you want really clean sides), then grease the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
In a food processor, process the pineapple until it is almost puréed.
Add this pineapple to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the pineapple cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Beat the cream cheese and butter until well-mixed.
Add vanilla, then add the powdered sugar. Mix slowly, increasing the speed until all of the sugar is incorporated and frosting is smooth. If too thick add a little pineapple juice, milk, or water.
Frost the cake and enjoy!