1-First, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. This sets the stage for a golden cake base that absorbs flavors well. While the oven heats, prepare the yellow cake mix according to the package instructions using eggs, oil, and water for a solid foundation.

2-Next, as the cake bakes for about 30 minutes, combine the crushed pineapple and sugar in a small saucepan over medium heat. Bring it to a boil, stirring constantly until the sugar dissolves, which takes about 2-3 minutes, then remove from heat to create a tasty glaze.

3-Once the cake is baked and still hot, poke holes all over the top with a fork and pour the warm pineapple mixture evenly over it. Let the cake cool completely before moving on. For the frosting, beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes, then gradually add the powdered sugar until it’s creamy.

4-Stir in the chopped pecans if you’re using them, and spread the frosting over the cooled cake. If you want to add a banana-peanut butter flair, mash the ripe bananas and mix with peanut butter, then layer or swirl it in. Cover and refrigerate the cake for about 2 hours before serving to let the flavors blend. For more banana-inspired ideas, check out our recipe for chocolate chip banana bread that pairs well with this cake.

5-Refrigerate the finished cake for up to five days to keep it fresh. Remember, the total prep time is about 10 minutes, cook time around 30 minutes, and overall about 40 minutes plus cooling.