Sunshine Cake

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 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt

Garnish:

• 1 (8 oz) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) can crushed pineapple, undrained

Preparation:

Preheat oven to 350 degrees F. Grease a 10 x 15-inch baking pan or jelly roll pan with butter or nonstick spray.

In a large bowl or stand mixer, whisk together the flour, sugar, baking soda, and salt, then add the crushed pineapple, vegetable oil, eggs, and vanilla extract.

Pour the batter into a greased baking pan, then place in the oven and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set aside.

While the cake is in the oven, beat the cream cheese and room temperature butter together until fluffy and fluffy, then gradually beat in the powdered sugar and vanilla extract.

Add the crushed pineapple until combined, then spread over the cake.

Place the cake in the refrigerator or allow to cool.