Preheat oven to 350 degrees. Prepare two 8 inch round cake pans. *Hint - use wax paper to line bottom of cake pans and cooking spray for edges.
Prepare cake mix as directed on box, include the pudding, spices, and pineapple juice. Fold the crushed pineapple and raisins into batter. Pour evenly into both cake pans.
Bake for 34 to 38 mins. Insert toothpick. Cake is finished if toothpick comes out clean. Remove cake pans from oven and place on cake racks to cool. After about 8 minutes, remove cakes from pans and place on racks to cool completely.
Prepare frosting. Put cream cheese, butter, and vanilla in bowl. Mix on medium with electric hand mixer until smooth. Gradually add powdered sugar. Last add pecan chips. Mix until well blended.
Place one cake layer on plate and frost top. Add second cake layer. Frost top and sides. Then serve and enjoy!