1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes 3–4 minutes.

4. Add Eggs:
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.

5. Add Pineapple and Orange Zest:
Mix in the drained crushed pineapple and orange zest to give the batter its tropical flavor.

6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the vanilla extract until just combined.

7. Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cakes:
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.

9. Frost and Assemble the Cake:
Once the cakes are fully cooled, frost each layer with cream cheese frosting, stacking them as you go. Use the remaining frosting to cover the outside of the cake, smoothing it out or creating decorative swirls.

10. Serve and Enjoy:
Slice and serve this refreshing cake at room temperature or slightly chilled.