Instructions:
1. Make the cake:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish.
- In a large bowl, mix flour, sugar, baking soda, salt, and cinnamon.
- Add eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir until combined—batter will be thick.
- Fold in chopped nuts, if using.
- Pour into the prepared dish and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely.
2. Make the frosting:
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla; beat until creamy.
- Spread over cooled cake and sprinkle with extra nuts if desired.
📝 Notes:
- This cake gets moister the next day—it’s even better chilled!
- You can toast the nuts for extra flavor.
- For a lighter version, reduce sugar in the cake by ½ cup and skip the frosting for a glaze or powdered sugar dusting.
Would you like a one-bowl no-frosting version too?