Preheat oven to 350 degrees F. Butter 3- 6inch pans and line with parchment paper. Set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix eggs to break up yolks. Add sugar, brown sugar, and vegetable oil. Mix on medium speed for about 3 minutes until mixture is creamy, thick, and pale in color. Add vanilla.
Alternate adding dry mixture and yogurt. Add 1/3 of dry mixture, followed by half of yogurt. Repeat and end with last 1/3 of dry mixture. Mix on low speed until just combined.
Add drained crushed pineapple. Mix until incorporated.
Divide batter evenly among prepared cake pans. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 5-8 minutes. Unmold and allow to cook to room temperature on wire rack.