Preheat the oven to 180 C / Gas 4. Grease and line three 20cm cake tins.
Sift the flour and combine all the dry ingredients into a bowl then beat in the oil, eggs, pineapple and vanilla extract. Mix well and divide equally between the three prepared tins.
Bake for 35 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely before turning out onto a cooling rack.
For the filling:
Meanwhile, combine the cream cheese and the icing sugar in a bowl and whip until light and creamy.
Place the bottom layer of the cake onto a serving plate, then smear 1/3 of the cream cheese mixture over the top. Repeat for the following two layers, smoothing the top of the cake and decorating with a dusting of cinnamon.