3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Pinch nutmeg
2 cups sugar
2 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 (20-ounce) can crushed pineapple, with juice
1 1/2 cups finely chopped walnuts, divided
1 (8-ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 teaspoon vanilla extract, divided
2 cups powdered sugar
Preheat the oven to 350 degrees F.
Grease a 9x13 baking pan and set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, combine the sugar, eggs, vegetable oil, and vanilla extract and mix with a stand mixer or hand mixer on low speed until it is well-combined and creamy.
Slowly add the flour mixture, incorporating all of the flour and ending with a well-mixed batter with no lumps.
Add the pineapple and its juice along with 1 cup of walnuts and fold in by hand with a large wooden spoon.
Pour the batter into the prepared baking pan and bake for 60 to 65 minutes, until the cake is set and a toothpick comes out clean.
Cool completely on a wire rack.
Meanwhile, combine the cream cheese, butter, vanilla and powdered sugar. Using a stand mixer or hand mixer on medium speed, beat the mixture until well-combined and fluffy.
Once the cake is cool, top with the frosting and sprinkle with the remaining 1/2 cup of walnuts.
