Preheat oven to 350°F and grease a 9x13-inch baking dish.

Prepare the cake mix according to package instructions using eggs, oil, and water.

Pour batter into the prepared dish and bake for 25 to 30 minutes until a toothpick comes out clean.

While the cake is still warm, poke holes across the surface using a fork.

In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a light boil, then simmer for a few minutes.

Pour the hot pineapple mixture evenly over the warm cake and allow it to soak in.

Let the cake cool completely.

In a bowl, beat cream cheese and butter until smooth.

Add powdered sugar gradually and mix until creamy, then add vanilla extract.

Spread frosting evenly over the cooled cake and sprinkle chopped pecans on top.

Refrigerate for at least 1 hour before serving.