Step 1

Pre-heat the oven to 160°C/325°F. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.

Step 2

Sieve crushed pineapple from juice and reserve juice (you should have a little over 3/4 cup drained).

Step 3

Using a hand mixer cream together butter and sugar mixture until it’s fluffy and starting to look white, about 3-5 minutes.

Step 4

Stir in the eggs, a one at a time,beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

Step 5

Mix in flour ,baking soda, nutmeg, lemon zest, and vanilla extract into the batter,–until fully absorbed by the mixture. You may add some pineapple juice.

Step 6

Next Stir in crushed pineapple. Stir well until everything is fully combined. Add more pineapple juice(I usually use about 1/2 cup or less) , scrape down the sides of the mixing bowl.

Step 7

Pour batter into prepared baking dish and spread into an even layer.

Step 8

Bake at 325 until a tester inserted into the center comes out clean, 30 – 35 minutes. Remove from the oven and let it cool completely  before frosting .

Step 9

Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.

Step 10

Gradually sieve in powdered sugar, mix as you go along until smooth.

Step 11

Frost cake , top with fresh pineapple, if desired