2 cups flour
2 cups sugar
1 standard can of crushed pineapple
Mix all of the ingredients in a big bowl. For a drier cake, add 1 teaspoon of baking soda.
Pour cake batter into a well greased bundt pan (for the drier cake) or rectangular pan (for the wetter cake), and bake at 350 degrees for 40 minutes to one hour. Check frequently to prevent overcooking.
Add a sweet tropical glaze by blending a cup or so of powdered sugar with a few splashes of non-alcoholic pina colada mix. Whisk until smooth and pour over the cooled cake. The glaze will set after a half hour or so.
If you decide to cook up the wetter cake, you'll likely have to serve it right from the pan as it's quite moist!