INGREDIENTS
Cake:
2 cups all-purpose flour
2 cups sugar
1 (20 oz.) can crushed pineapple, undrained
2 eggs
1/2 cup vegetable oil
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Frosting:
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz.) can crushed pineapple, undrained
PREPARATION
Preheat oven to 350º F and lightly grease a 10×15-inch baking sheet or jelly roll pan with butter or non-stick spray.
In a large bowl or mixer, whisk together flour, sugar, baking soda and salt, then beat in crushed pineapple, vegetable oil, eggs and vanilla extract.
Pour batter into greased baking sheet, then place in oven and bake for 22-25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and set aside.
While cake is in oven, beat together room temperature cream cheese and butter until whipped and fluffy, then gradually beat in powdered sugar and vanilla extract.
Fold in crushed pineapple until incorporated, then smooth over cake.
Place cake in refrigerator, or let set until cooled.