Ingredients:
For the cake:
2 cups all-purpose flour 
1 ½ cups granulated sugar 
2 tsp baking soda 
1/2 tsp salt 
2 large eggs 
1 can (20 oz) crushed pineapple with juice 
1 tsp vanilla extract 
For the frosting:
1 package (8 oz) cream cheese, softened 
1/2 cup unsalted butter, softened 
2 cups powdered sugar 
1 tsp vanilla extract
1/2 cup shredded coconut (optional, for garnish) 
1/4 cup chopped pecans (optional, for garnish) 
Instructions:
Preheat your oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan. 
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. 
Add wet ingredients: Add the eggs, crushed pineapple (with juice), and vanilla extract to the dry ingredients. Stir everything together until fully combined. 
Bake the cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting. 
Make the frosting: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. 
Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. 
Garnish: Sprinkle with shredded coconut and chopped pecans for a tropical twist, if desired. 
Serve: Slice and enjoy this moist and tropical pineapple cake! 
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min
Servings: 12-16
Calories: 380 Kcal (approx. per serving)