Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Whisk together the flour, 1 cup brown sugar, and baking powder in a large bowl.
In a separate bowl, beat the eggs lightly, then stir in the melted butter and well-drained crushed pineapple until combined.
Fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
Pour the batter into the prepared pan and smooth the surface. Sprinkle the chopped pecans evenly on top.
Melt the ½ cup unsalted butter with the remaining 1 cup brown sugar (or maple syrup) until glossy, then spoon this mixture evenly over the nuts.
Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool on a wire rack for at least 20 minutes; serve slightly warm or at room temperature.

Always drain crushed pineapple well. Use room temperature eggs for a smoother batter. Let the cake cool before cutting for neat slices.