2 c. all-purpose flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 (20 oz.) can crushed pineapple (with juice)

Mix all ingredients together in one bowl. Pour into a well-greased 9x13-inch pan.

Bake at 350°F for 30 to 35 minutes. This is a moist cake. Frost with Lemonade Frosting.

Lemonade Frosting:

1/2 small can frozen lemonade
2 whole eggs, beaten
1/3 c. sugar

Cook until thickened. When cool, add small container of Cool Whip. Mix thoroughly and spread on pineapple cake.