Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, combine the crushed pineapple (with juice), pineapple juice, vegetable oil, eggs, and vanilla extract. Mix until smooth.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
• Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Frosting:

• In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Stir in the vanilla extract and drained crushed pineapple until fully incorporated.

3. Assemble the Cake:

• Place one cake layer on a serving plate and spread a generous layer of frosting on top.
• Add the second cake layer and frost the top and sides of the cake evenly.
• Garnish with fresh pineapple slices, maraschino cherries, or toasted coconut flakes, if desired.

4. Serve and Enjoy:

• Slice and serve at room temperature. Store any leftovers in the refrigerator for up to 3 days.