Preheat the oven to 350°F (175°C) and prepare your 9×13 baking pan by greasing it with butter or non-stick spray and lining the bottom with parchment paper.

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

Make a well in the center and add the room temperature eggs, vanilla extract, and undrained crushed pineapple. Stir gently until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake in the center of the preheated oven for 30 to 35 minutes. Check for doneness with a toothpick.

Once done, allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

In a bowl, beat the softened cream cheese and unsalted butter together until smooth.

Gradually add powdered sugar, mixing on low speed until combined. Then beat in vanilla extract and heavy cream until light and fluffy.

Once the cake has cooled, frost it generously with the cream cheese frosting, adding optional toppings if desired.

Refrigerate for at least 30 minutes before slicing.