Preheat oven per the directions on the back of the cake box. Baking time following the directions.
Prepare an 11 x 7 inch baking pan but spraying with a nonstick baking spray. Bake the cake, when done remove from the oven. Set aside to slightly cool.
Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
Add crushed pineapple with juice and one cup of sugar in a pot bringing it to a boil.
Pour over the entire top of the cake. Set aside to cool.
Add the cream cheese, butter, and powdered sugar to a mixing bowl.
Use an electric mixer to beat the ingredients together.
Use a spatula to stir in the vanilla and crushed pecans.
With an offset spatula spread the frosting on top of the cake.
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