Preparation: Preheat oven to 350°F (175°C) and grease a 9 x 13-inch (23 x 33 cm) baking pan.
In a large bowl, combine flour, sugar, baking soda, and salt.
Add the whole can of crushed pineapple with its juice, vanilla extract, and eggs to the dry ingredients.
Stir until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack before serving.
Variations and Tips
For a nutty touch, you can add 1/2 cup (120 ml) of chopped walnuts or pecans to the batter. For a spicy touch, try adding a teaspoon of cinnamon or nutmeg. For coconut lovers, sprinkle the batter with shredded coconut before baking. This cake can also be made gluten-free by substituting a gluten-free flour blend for the all-purpose flour. For those with a sweet tooth, you can frost the cake with cream cheese frosting or a simple glaze made with powdered sugar and pineapple juice.
