Preheat oven to 350*.

Mix cake mix and pineapple, scraping bowl to incorporate all the dry mix. Pour into parchment lined 9x13 pan. Bake for 35-45 minutes.

Topping: during the last 5 minutes of baking. Start the topping.

In saucepan, heat coconut cream, butter and sugar, stir constantly until sugar is dissolved and butter has melted. Whisk together until smooth. Stir in pecans and coconut. Set aside.

Turn cake onto serving plate with a lip or return to pan once parchment has been removed. Use a wooden spoon handle and poke holes all over top.

Pour topping evenly over entire cake. Let cool completely before serving. (Unless you live in our household, where cooled cake doesn’t exist.) This is good with ice cream.