Pineapple Sunshine Cake with Fluffy Icing

2 cups all-purpose flour
2 cups cane sugar
1/2 teaspoon baking soda
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple (do not drain)
1 cup chopped pecans*
Pineapple Fluff Frosting:
1 container (8 ounces) Cool Whip*
1 small box (3.5 ounces) instant vanilla pudding
1 can (20 ounces) crushed pineapple (do not drain)
Garnish, optional
Extra pecans or walnuts
Shredded coconut
Maraschino cherries
Fresh pineapple

Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda 'til well combined.
Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
Fold the nuts into the cake batter (optional step).
Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
Whisk the pudding mix into the crushed pineapple 'til well combined.
Let the pudding mixture sit for about 2 minutes.
Then gently fold the whipped topping or whipped cream into the mixture 'til smooth.
Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well

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