Step 1

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan generously with cooking spray and set aside.

Step 2

In a large bowl, combine the cake mix, milk, oil, and eggs. Beat with an electric mixer on medium speed for approximately 2 minutes or until smooth.

Step 3

Pour the cake batter into the baking pan and bake for 25 to 30 minutes on the center rack. The cake is ready when a toothpick inserted into the center comes out mostly clean. (A few crumbs are okay.)

Step 4

While the cake bakes, combine the crushed pineapples with the juices and sugar in a saucepan over medium heat. Stir continuously until all the sugar dissolves.

Step 5

Remove the cake from the oven. Then, use a skewer or fork to poke evenly spaced holes all over the top (don't poke all the way through). Let the cake cool for about 10 minutes.

Step 6

Pour the pineapple syrup over the top of the cake and use a spatula to spread it evenly. Set the cake aside to cool.

Step 7

While the cake cools, make the glaze. Add the cream cheese and butter to a medium bowl. Beat with an electric mixer until smooth, scraping the bottom and sides as needed.

Step 8

Slowly add the powdered sugar, mixing with an electric mixer on low speed. Once the sugar is fully incorporated, add the vanilla. Beat until it’s fluffy and smooth, adding milk a tablespoon at a time as needed*.

Step 9

Once the cake is fully cool, spread the cream cheese glaze over the top. Finally, sprinkle the cake with the chopped pecans. Then, slice, serve, and enjoy!