Bake the Cake: Prepare and bake a white cake according to the package directions in your desired cake pan. Once baked, cool the cake and poke holes throughout with the end of a wooden spoon.

Pineapple Mixture: In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and 1/2 teaspoon of vanilla extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.

Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked cake.

Garnish: Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.

Chill: For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld together beautifully.