Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- ½ tsp salt
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.
- Add eggs, vanilla extract, and the entire can of crushed pineapple with its juice. Stir until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely.
- For the frosting: In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Spread frosting evenly over the cooled cake. Sprinkle with pecans if desired.
- Slice and serve.
If you’d like, I can also give you a no-bake pineapple cake version for a quicker dessert.