Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed pineapple, eggs, sugar, and vegetable oil. Mix well until uniform in texture, about 2-3 minutes.

In a separate bowl, whisk together flour, cinnamon, baking soda, and pecans until clump-free.

Fold the dry mixture into the wet ingredients gently until just combined.

Pour the batter into a greased 9x13-inch baking dish and bake for 30-35 minutes, checking for doneness.

Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Beat together cream cheese and butter until fluffy, then gradually add powdered sugar until smooth.

Spread the cream cheese frosting generously over the cooled cake and garnish with additional pecans if desired.