Anti Crabby Cake

source: just a pinch

Ingredients
CAKE
1 can crushed pineapple in 100% juice (large can - 20oz) - do not drain
2 cups all purpose flour
1 1/2 cups sugar
2 large eggs
2 teaspoons baking soda

FROSTING
8 oz package cream cheese, room temp
1 stick unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons milk

Directions
Preheat oven to 350 degrees.
CAKE
Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!

Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. it comes out perfect without! Bake 30-40 minutes until just golden and baked through. 

FROSTING
Prepare your frosting as your cake bakes, you will be frosting it while its still warm. You can frost when cooled all the way, too, but it is just easier to frost warmer. 

Add cream cheese and butter to a large bowl and beat until combined and smooth. Slowly add vanilla, milk and powder sugar, beat until creamy and smooth.

Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate.

Serve cake cold or bring to room temperature  for 1 hour before serving.