1 box yellow cake mix
1 can (20 oz.) crushed pineapple in juice
2 c. sugar

Make cake according to package directions, baking in a greased and floured 9 x 13 inch pan. Boil crushed pineapple in juice and sugar for 3 minutes. While cake is still warm, punch holes in top and slowly pour pineapple mixture over cake. (Pour a small amount and let it soak in; continue until all syrup is used.)

Icing:

1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 box (16 oz.) powdered sugar
1/2 c. chopped pecans

Cream butter and cream cheese. Add powdered sugar and beat until creamy. Add nuts and continue beating until of spreading consistency. Allow cake to cool completely before icing. This cake is very moist. Cut in squares and serve directly from pan. Refrigerate any leftovers.