Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2: In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking soda, and salt. Whisk these dry ingredients together thoroughly.
Step 3: To the dry ingredients, add the large eggs, vegetable oil, and vanilla extract. Beat everything together with an electric mixer on medium speed until just combined. Do not overmix.
Step 4: Gently fold in the undrained crushed pineapple. Use a spatula to incorporate it without deflating the batter too much.
Step 5: Fold in the chopped pecans. Ensure they are evenly distributed throughout the batter.
Step 6: Pour the batter evenly into your prepared 9x13 inch baking pan. Spread it out with a spatula.
Step 7: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: While the cake cools, prepare the frosting. In a medium mixing bowl, beat the softened cream cheese and unsalted butter together with an electric mixer on medium speed until light and fluffy (2-3 minutes).
Step 9: Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated and smooth. Add the vanilla extract and beat until just combined. If too thick, add a tiny splash of milk or cream.
Step 10: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
Step 11: If desired, sprinkle extra chopped pecans over the top of the frosted cake for garnish.
Step 12: Slice and serve! Store any leftover cake in an airtight container in the refrigerator.