Preheat oven to 350 degrees F. Spray a 9″ x 13″ pan with non-stick spray and set aside.
In a large bowl, add the flour, sugar, eggs, baking soda, vanilla, and pineapple & juice and mix by hand with a wooden spoon until well combined.
2 cups all purpose flour, 2 cups granulated white sugar, 2 large eggs, 2 teaspoons baking soda, 2 teaspoons vanilla extract, 16 ounce crushed pineapple
Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack before frosting.
For the Frosting
Add the softened cream cheese, sugar, and vanilla to a large bowl and beat well until fully combined.
8 ounces cream cheese, 1 cup granulated white sugar, 1 teaspoon vanilla extract
Frost cake once cooled.
Notes
Store covered for 3 days at room temperature or up to a week in the fridge.Possible mix-ins or toppings: pecans, walnuts, or coconut.Top with sprinkles to jazz it up.