Elvis Cake

1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Poke small holes cake.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
Spread cream cheese frosting over cake.