Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Pineapple Topping
1 can (20 oz) crushed pineapple, undrained
1/2 cup granulated sugar
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
In a saucepan over medium heat, combine the crushed pineapple and 1/2 cup granulated sugar. Cook for 5–7 minutes, stirring occasionally, then remove from heat and let cool.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the heavy whipping cream and beat until thick and fluffy.
Spread the cooled pineapple mixture evenly over the cooled cake.
Carefully spread the cream cheese topping over the pineapple layer and smooth the top.
Refrigerate for at least 1 hour before slicing and serving