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
Directions :
- 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.
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