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 butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in melted white chocolate and vanilla. Alternately add flour and milk, mixing until just combined.
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, mix drained pineapple with powdered sugar. 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.