Heat the oven to 350°F. Line a 9x13-inch baking pan, preferably metal, with parchment paper so that the paper hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.

Drain 1 (20-ounce) can crushed pineapple and gently press against the strainer to remove as much liquid as possible (reserve the juice for another use).

Whisk 2 cups all-purpose flour, 1 cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 teaspoon baking soda, and ½ teaspoon baking powder together in a large bowl.

Whisk the pineapple, ¼ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract together in a second large bowl until combined. Add the flour mixture and fold together with a flexible spatula until just combined. Transfer to the pan and spread into an even layer.

Bake until browned and a tester inserted into the center comes out clean, 25 to 30 minutes.

Place on a wire rack and let cool for 30 minutes. Run a thin knife along the shorter sides of the pan to loosen the cake. Grasping the excess parchment, lift the cake out of the pan and place on the rack. Let cool completely, about 1 hour. Meanwhile, make the frosting.

Beat 8 ounces room temperature cream cheese, 1 stick room temperature unsalted butter, ¾ cup powdered sugar, 1 teaspoon vanilla extract, and 1 pinch kosher salt together with the paddle attachment in a stand mixer, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes total.

Spread the frosting over the cake in swoops. Cut into 12 pieces.