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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy removal.
Prepare the cake batter by mixing the white cake mix with the crushed pineapple (including its juice) and one cup of sugar. Stir until combined.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
For the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, mixing after each addition until the frosting is light and fluffy.
Stir in vanilla extract, then fold in half of the toasted pecans (save the rest for topping).
Spread the frosting generously over the cooled cake.
Scatter the remaining toasted pecans over the top, and, if you like, gently press them into the frosting for extra texture.