Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and dust it lightly with flour to prevent the cake from sticking.

In a large mixing bowl, combine the dry ingredients: flour, granulated sugar, baking soda, and salt. Stir until well mixed.

In another bowl, whisk together the wet ingredients: eggs, vanilla extract, and the undrained crushed pineapple. Mix until fully combined.

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix.

Gently fold in the chopped nuts into the batter until evenly distributed.

Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25 to 35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 10 to 15 minutes. Then, transfer it to a wire rack to cool completely.

While the cake is cooling, prepare the frosting. In a mixing bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Fold in the chopped nuts and optional lemon zest and cinnamon for added flavor.

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Chill the cake in the refrigerator for at least an hour before serving to allow the frosting to set.

Extra Tips: For a more intense nut flavor, consider toasting the chopped nuts in a dry skillet over medium heat before adding them to the batter and frosting. Additionally, if you prefer a less sweet frosting, you can adjust the amount of powdered sugar to your taste. This cake can also be stored in the refrigerator for several days, making it a perfect dessert to prepare in advance!