How to make it:
Bake the cake according to the package directions. Remove from oven and poke holes in the top of the cake with a pick or a meat fork works well.
Place the pineapple with it’s juice (don’t drain) and the 1 cup sugar in a sauce pan over medium heat and bring to a boil. Pour evenly over the cake. Allow to cool.
Beat the cream cheese and butter together until fluffy. Add the confectioners sugar and vanilla until smooth. Stir in the chopped pecans.
Spread over the top of the cake. You can serve immediately. Refrigerate the leftovers.
