Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
Add the entire can of crushed pineapple with its juice, vanilla extract, and eggs to the dry ingredients.
Stir the mixture until well combined and smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack before serving.
Variations & Tips
For a nutty twist, you can add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a bit of spice, try adding a teaspoon of cinnamon or nutmeg. For those who love coconut, sprinkle some shredded coconut on top of the batter before baking. This cake can also be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. If you’re catering to picky eaters, you can frost the cake with cream cheese frosting or a simple glaze made from powdered sugar and pineapple juice.