Whisk Chobani and vanilla, set aside. Whisk flour, baking powder, baking soda and salt.
Mix and spread 4 T butter, brown sugar and 2 T pineapple juice in greased, 9-in cake pan. Add drained pineapple.
Cream remaining butter with sugar. Beat in eggs then flour and Chobani mixtures. Scrape into pan.
Bake at 350°F, 45-50 min. Invert onto plate.