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Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with cooking spray.
Spread pineapple in its juice evenly into the prepared pan.
Spoon pie filling over the pineapple.
Sprinkle DRY cake mix evenly over the mixture.
Slice the chilled butter into very thin squares and place the squares evenly over the dry cake mix.
Bake for 35 minutes.
Remove cake from oven, sprinkle chopped pecans over top, and return to the oven for 10 minutes (or until golden brown and the nuts are toasted). Serve warm.