Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Step 3: In a separate medium bowl, lightly beat the eggs. Add the undrained crushed pineapple and vanilla extract to the eggs, mixing well.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Step 5: Gently fold in the toasted chopped pecans.
Step 6: Pour the batter evenly into the prepared baking pan.
Step 7: Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. This is crucial for the frosting not to melt.
Step 9: While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
Step 10: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Step 11: Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches your desired consistency.
Step 12: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Step 13: Optionally, garnish with additional chopped pecans or pineapple pieces before serving.