Preparation: Preheat the oven to 175°C (350°F) and grease a 23 x 33 cm (9 x 13 inch) baking pan.
In a large bowl, combine the flour, sugar, baking soda, and salt.
Add the entire can of crushed pineapple with its juice, the vanilla extract, and the eggs to the dry ingredients.
Stir until smooth.
Pour the batter into the prepared pan and spread it 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 120 ml (1/2 cup) 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 replacing the all-purpose flour with a gluten-free flour blend. 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.