Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and lightly dusting them with flour.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Add the softened butter, large eggs, crushed pineapple, and vanilla extract to the dry ingredients. Mix on medium speed for 2-3 minutes until smooth.

Gently fold in the chopped pecans using a spatula to maintain their crunch.

Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

Beat the cream cheese and softened butter together until smooth. Gradually add powdered sugar and adjust consistency with milk.

Place one cake layer on a serving platter, frost the top, then add the second layer and frost the top and sides.

Chill the assembled cake in the refrigerator for at least 30 minutes before serving.