Start by warming up your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan. In a large bowl, mix together the yellow cake mix, pineapple juice, vegetable oil, eggs, and vanilla extract.

Use an electric mixer or a whisk to blend everything until the batter is smooth and there are no lumps left. Pour the prepared batter into your greased pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

Keep an eye on the cake to avoid overbaking, as this could make it dry. While the cake is baking, get started on the frosting by whisking powdered sugar, pineapple juice, and vanilla extract in a small bowl. If you’d like a thicker frosting, add more powdered sugar.

For a thinner texture, add more pineapple juice. Once the cake is baked, take it out of the oven and let it cool in the pan for about 10 minutes. Afterward, move it to a wire rack to cool completely—this will prevent the frosting from melting when applied.

When the cake is fully cooled, spread the frosting evenly across the top. You can get creative and drizzle the frosting in a zigzag or sprinkle some shredded coconut on top for extra flair.

Cut the cake into squares or rectangles and serve at room temperature. For an extra indulgence, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.