Pineapple Cake

I came across this recipe randomly in an email from a cooking site and tried it on a whim. I was curious as to how it would turn out since the cream cheese frosting is spread onto the still warm cake. As it turns out we all loved it! I loved it even more the second day, it was moist and tasty, with the perfect amount of pineapple taste. A definite keeper and one that I will be making again.

Pineapple Cake

2 cups all-purpose flour
2 cups sugar
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
1/8 tsp. salt
1 (20 oz.) can crushed pineapple, undrained
  frosting:
1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 1/2 - 2 cups powdered sugar
1 cup chopped pecan (optional)

Cake: Preheat oven to 350* F. Grease either a 9x13-inch or 10x14-inch baking pan (both sizes work great). In a large mixing bowl, combine the flour and sugar. Mix well. Add the eggs, baking soda, vanilla, salt and pineapple and mix well. Pour batter into prepared pan and bake @ 350* F for 35-40 minutes until the top is light golden brown and the top springs back when lightly touched. Place on wire rack to cool. Frosting: In a mixing bowl with an electric hand mixer, cream the cream cheese, butter and vanilla. Gradually mix in the powdered sugar and beat until smooth. Spread the frosting over top of the still warm cake. Let the cake cool on the wire rack until completely cooled. Store in fridge until ready to serve as well as any leftovers.