Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. You can line the bottom with parchment paper if you want to easily lift out the cake later.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until everything is evenly combined. Proper mixing here helps prevent any baking soda clumps from forming during baking.
3. Combine with the Wet Ingredients
Create a well in the center of the dry mixture. Add the eggs, vanilla extract, and the entire can of crushed pineapple with all the juice. Stir gently until just combined. Do not overmix. The batter will appear thick and full of pineapple pieces.
4. Bake the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. Your kitchen will already smell tropical by now.
5. Cool Completely
Place the pan on a wire rack and allow the cake to cool fully before frosting. If the cake is even slightly warm, the topping will melt and lose its texture.
6. Make the Cream Cheese Topping
While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, mixing first on low and then on high speed until the frosting is fluffy and velvety.
7. Frost and Serve
Spread the topping over the fully cooled cake. Add chopped nuts if desired for a delicious crunch. Slice and enjoy a moment of tropical happiness.
