Preheat the oven to 350°F (175°C) and grease a 9x13-inch cake pan.

In a large mixing bowl, combine the crushed pineapple and granulated sugar.

Add the eggs to the pineapple mixture and mix well.

In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture, folding gently.

Fold in the chopped pecans until evenly distributed.

Pour the batter into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, mix the cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until fluffy.

Spread the frosting over the cooled cake evenly.

Slice the cake and serve it at gatherings or enjoy at home.