Prepare the Cake: Preheat your oven to 350°F. Grease and flour a 9x13-inch baking pan (or line it with parchment paper). You can also opt for cup cakes, making 12 jumbo or 20-24 standard-sized.
Mix the Dry Ingredients in a large bowl: Flour or Gluten Free Flour Blend, Baking Soda, & Salt. In your mixing bowl, combine the Eggs & Sugar & mix well. Add the dry ingredients and mix longer. Next add the Crushed Pineapple (with juice), Vanilla extract, and Walnuts. Mix everything together gently by hand or on low speed, making sure it’s well mixed.
Bake the Cake: Pour the batter into the prepared pan or divide it into cup cake tins, filling 3/4 full. Bake at 350°F for 30 - 35 minutes (for the 9x13 pan) or 15–20 minutes (for cup cakes), or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool completely in the pan before frosting. If you made muffins, you can also let them cool on a wire rack.
Make the Frosting: For the frosting, let the cream cheese and butter come to room temperature or put in microwave for about 10 -15 seconds. In a medium bowl, beat the softened Cream Cheese, Butter, and salt together until smooth and creamy. Gradually add Powdered Sugar, mixing until fully incorporated. Stir in chopped Walnuts.
Frost the Cake: Once your cake or cup cakes are fully cooled, spread the Cream Cheese Frosting on top. Pipe swirls on top of cup cakes if you wish.