Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add eggs, vanilla extract, and the entire can of crushed pineapple with juice. Mix until just combined.
- Fold in chopped nuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
To Make the Frosting:
- In a bowl, beat softened butter and cream cheese until smooth.
- Gradually add powdered sugar and beat until fluffy.
- Mix in vanilla extract.
- Spread the frosting evenly over the cooled cake.
Notes
- You can toast the nuts for extra flavor.
- For a layered cake version, divide the batter between two round pans and reduce the baking time slightly.
- Store in the refrigerator for up to 4–5 days.
- This cake is great served chilled!