**Instructions**
**For the Cake:**
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
3. **Add Wet Ingredients:** Add the undrained crushed pineapple, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix!
4. **Fold in Pecans:** Gently fold in 1/2 cup of the chopped pecans.
5. **Bake:** Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. **Cool:** Let the cake cool completely in the pan on a wire rack before frosting.
**For the Cream Cheese Frosting:**
1. **Cream Butter and Cheese:** In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy.
2. **Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
3. **Add Vanilla and Adjust Consistency:** Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until you reach your desired spreadable consistency.
4. **Frost and Garnish:** Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle the remaining 1/2 cup of chopped pecans over the frosting for garnish.
**Short Tips**
* **Don’t Overmix:** Overmixing the cake batter can lead to a tough cake. Mix until just combined.
* **Room Temperature Ingredients:** Ensure your cream cheese and butter are at room temperature for the frosting. This makes for a smoother, lump-free frosting.
* **Sift Powdered Sugar:** Sifting powdered sugar prevents lumps in your frosting, giving it a silky smooth texture.
* **Undrained Pineapple:** The juice from the crushed pineapple is essential for the cake’s moisture and flavor, so don’t drain it!
* **Toast Pecans (Optional):** For an extra layer of flavor, lightly toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the cake and frosting. Let them cool before using.
* **Storage:** Store any leftover cake covered in the refrigerator for up to 3-4 days. It tastes even better the next day!
