Prepare the yellow cake mix as directed on the packaging, incorporating the specified eggs, oil, and water, then pour the batter into a 9×13-inch baking dish and bake accordingly.

As the cake bakes, combine the crushed pineapple with its juice and sugar in a small saucepan set over medium heat. Bring this mixture to a boil, stirring continuously until the sugar dissolves, which takes approximately 2 to 3 minutes, then remove from heat.

Once the cake is baked and still hot, perforate the surface evenly using a fork.

Distribute the warm pineapple glaze across the top of the cake, smoothing it out to ensure even coverage.

Allow the cake to cool thoroughly to room temperature before proceeding with the frosting.

In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until the texture is smooth, which should take about 2 minutes.

Gradually incorporate the powdered sugar, adding it in small portions while mixing until a creamy consistency is achieved. Scrape down the sides of the bowl periodically to ensure even mixing.

Fold in the chopped pecans, if using.

Spoon the frosting in generous dollops over the cooled cake, then use a spatula to spread it evenly over the entire surface.

Cover the frosted cake and refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.