Sure, here is a more professional version of the recipe:

PINEAPPLE CAKE

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 large eggs
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour and baking soda. Add to the wet ingredients alternately with the pineapple juice, beating just until combined.
  4. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely before frosting.

Frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, cream together the cream cheese and butter until light and fluffy. Beat in the powdered sugar and vanilla until smooth.
  2. Frost the cooled cake and enjoy!

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • You can also add 1/2 cup of chopped walnuts or pecans to the batter.
  • If you want a more tart cake, use unsweetened pineapple juice.
  • To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it at room temperature for up to 3 days.

Yield: 12 servings

Notes:

  • This recipe can be easily doubled to make a larger cake.
  • If you don't have a 9x13 inch baking pan, you can use two 8-inch round cake pans. Just be sure to adjust the baking time accordingly.
  • The cake can be garnished with fresh pineapple slices or grated coconut.

I hope this is more to your liking.