Moist Pineapple Cake

For the cake:

1 Can of crushed pineapple undrained
2 C. All purpose flour
1 ½ C. Sugar
2 Large eggs
2 tsp. Baking soda

For the icing:

8 oz. Cream cheese softened
1 Stick of butter softened
2 C. Powdered sugar
2 tsp. Vanilla extract
2 Tbsp. Milk

Preheat the oven to 350 degrees.
In a mixing bowl, beat together the ingredients for the cake until well combined.
Pour the batter into a well-greased 9×13 baking dish.
Bake for 30-35 minutes until browned and cooked through.
Let the cake cool for 15 minutes.
Mix together the ingredients for the icing until smooth and creamy.
Spread the icing over the warm cake and let cool before serving.