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Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together flour, baking soda, and sugar.
Stir in the crushed pineapple with its juice, then add the eggs and vanilla. Mix until just combined.
Gently stir in the chopped pecans to maintain a light, airy batter.
Pour the mixture into a greased 9×13 inch pan, smoothing the top evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
Cool the cake on a wire rack.
Meanwhile, beat cream cheese, softened butter, and powdered sugar together until smooth and creamy.
Spread the frosting generously over the cooled cake, and chill slightly for easier slicing.