Preheat your oven to 350°F. This step is crucial as it ensures the cake bakes evenly.
In a large bowl, combine the cake mix, eggs, milk, oil, sour cream, cinnamon, and nutmeg. Use a whisk or an electric mixer to stir the ingredients vigorously for about 2 minutes.
Once your mixture is smooth, gently fold in the crushed pineapple (with juices), shredded carrots, and chopped pecans.
Transfer the mixture to a well-greased 9x13 inch baking pan. If you choose to use different sizes or shapes, ensure to follow the package instructions for baking times.
Place the pan in the preheated oven and bake for 27 to 32 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean.
Once baked, remove the cake from the oven and let it cool on a wire rack. Cooling is essential before icing.
Meanwhile, in a medium bowl, combine the entire container of cream cheese frosting, brown sugar, and softened cream cheese. Beat with an electric mixer until the mixture is smooth and creamy.
Once the cake has cooled completely, spread the frosting generously over the top. Feel free to get creative and add green and orange sprinkles or shredded coconut for decoration.
Chill the frosted cake until you are ready to serve. Or, if you're eager, dig right in! Store in the refrigerator for up to 5 days.
