Preheat your oven according to the directions on the cake mix box. Lightly grease an 11×7-inch baking pan with nonstick spray.
Prepare the cake batter following the instructions on the box. Pour the batter into the prepared pan and bake according to package directions, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool slightly for about 10–15 minutes.
Using the end of a wooden spoon, poke holes all over the cake, spacing them about ½ inch apart. This will allow the topping to soak into the cake.
In a saucepan over medium heat, combine the crushed pineapple (with its juice) and the granulated sugar. Bring the mixture to a gentle boil, stirring occasionally until the sugar is fully dissolved.
Carefully pour the hot pineapple mixture evenly over the cake, making sure it seeps into the holes. Let the cake cool completely so the flavors can absorb.
In a large mixing bowl, add the softened cream cheese and butter. Using an electric mixer, beat until smooth and creamy.
Gradually add the powdered sugar and continue mixing until the frosting is light and fluffy.
Stir in the vanilla extract and crushed pecans until evenly combined.
Once the cake is fully cooled, spread the frosting evenly over the top using a spatula.
Slice and serve.
Enjoy!
