Instructions
Make the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Stir in eggs, vanilla, and the entire can of crushed pineapple with juice until just combined.
Fold in nuts if using. Batter will be thick.
Divide evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting
Beat cream cheese and butter together until smooth and creamy.
Add vanilla and pineapple juice (if using).
Gradually mix in powdered sugar until fluffy.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Scatter pineapple chunks over the frosting.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Garnish with extra pineapple chunks, toasted coconut, and/or chopped nuts.
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