Preheat your oven to the temperature specified on the yellow cake mix box. In a large bowl, combine the cake mix with the required eggs, oil, and water. Whisk until smooth and well-blended. Pour the batter into a greased 9×13-inch baking pan. Bake for approximately 30 minutes until a toothpick inserted in the center comes out clean.

Once the cake is out of the oven and while it’s still hot, poke holes all over the top of the cake with a fork. The holes should be about an inch apart. Set the cake aside to cool slightly.

In a medium saucepan over medium heat, combine the crushed pineapple and granulated sugar. Stir and bring to a gentle boil for about 2-3 minutes until the sugar dissolves completely. Remove from heat and pour the topping evenly over the warm cake.

In a mixing bowl, combine softened cream cheese and butter. Beat them together until smooth and creamy, about 2 minutes. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and, if desired, nuts.

Once the cake has cooled completely, spread cream cheese frosting generously over the surface. Cover with plastic wrap and refrigerate for at least 1 hour.