Preheat the oven and prepare the yellow cake batter according to the instructions on the box, using the listed eggs, water, and oil. Pour the batter into a greased 9x13-inch baking dish and bake as directed.

As the cake bakes, combine the crushed pineapple (with its juice) and granulated sugar in a small saucepan. Place over medium heat and stir continuously until it reaches a gentle boil and the sugar has dissolved, approximately 2 to 3 minutes. Remove from the burner and set aside.

When the cake comes out of the oven, and while it’s still hot, use a fork to puncture the surface all over.

Immediately pour the hot pineapple mixture across the top of the cake. Spread the fruit and syrup to ensure it evenly coats the surface. Allow the cake to cool completely in the pan.

Once the cake has cooled, prepare the frosting. In a large mixing bowl, blend the softened cream cheese with the softened butter using an electric hand mixer or stand mixer set to medium. Beat until smooth and creamy, about 2 minutes.

Gradually incorporate the powdered sugar, adding a little at a time while continuing to beat the mixture. Scrape the sides of the bowl periodically to ensure a uniform texture. Continue mixing until the frosting is thick and smooth.

If using, gently fold in the chopped pecans.

Spoon the frosting in portions over the surface of the cooled cake, then spread it evenly to cover from edge to edge.

Cover the cake and chill in the refrigerator for a minimum of 2 hours before slicing and serving, allowing the flavors to meld and the texture to set.