Spray a 9x13 baking dish with cooking spray and set aside. In a large bowl, place eggs, sugar, undrained crushed pineapple, flour, baking soda, and salt. Stir well by hand until well combined, about three minutes of stirring. You can also use an electric mixer if you like, for about two minutes. Pour batter into prepared pan and bake at 325 for 40-45 minutes or until browned on top and toothpick inserted in center comes out clean. About ten minutes before cake is ready to come out of the oven, place heavy cream, sugar, butter, and vanilla in a small sauce pot over medium to medium high heat. Stir constantly and bring it just to a boil. Do not stop stirring and once it starts to boil remove from heat. Use a fork to poke holes all in the top of hot, cooked cake. Immediately pour hot sauce over hot cake and allow to completely soak in. Once cake has cooled slightly, serve with whipped cream. Cake can also be served at room temp or stored in the fridge and served cold if you like.