1 (18.25 ounce) package of white cake mix.
1 (8 ounce) can of crushed pineapple with juice.
2 cups of white sugar.
1 (8 ounce) package of cream cheese.
½ cup of softened butter.
4 cups of confectioners’ sugar.
1 tsp of vanilla extract.
1 cup of chopped pecans.
First prepare the cake following the package directions and bake in a 9×13 pan.
Let the cake cool while you prepare the topping.
In a saucepan, bring to a boil the crushed pineapple and sugar then spread over the cooled cake.
Cream the butter and cream cheese together in a large bowl until smooth. Beat in the powdered sugar and mix in the vanilla. Fold the pecans and mix until well combined.
Spread the cream cheese frosting over the cake and chill until serving.