Thank you for your input Lynn

I chose this recipe because of its simplicity and the fact that I had all the ingredients on hand. (I even had a 20 oz. can of pineapple tidbits on the shelf that I needed to use.)
The final product was quite tasty, but I share my comments and experience below.
Timing: The recipe was not true to the timing as it took far longer to cook than indicated. We kept putting the oven on for additional 5-minute intervals, but it still did not pass the “toothpick test”. I am not sure in the end how many additional intervals we did, but I would guess a good 15-20 minutes more than the recipe states.
Mixing the ingredients in Step 3: This was a bit of a challenge to mix the brown sugar and butter component. The ingredient section says to cube the butter, but does not indicate should the butter be cold from the refrigerator or room temperature. I elected for the latter, but opted to use my wooden kitchen “fingers” instead of my own hands as I did not want brown sugar and butter under my fingernails. (Plus, I have never cared for this way of mixing as it is not sanitary unless you use proper gloves which I did not have.)
Not quite like the picture: The photo shows more pineapple at the top than in reality based on the process outlined. (Of course, it is a food photo, so made to look perfect.) I think it would have been okay to reserve some of the pineapple to put on top along with the remaining sugar/pecan mixture to get the effect that is shown in the photo.
Final Analysis: I wonder if the coffee cake would have been better if the process to prepare it was more like the process used to make a pineapple upside down cake, where the pineapple is on the bottom of the pan (versus on top of the batter) so that it dries out a bit more in the cooking process. The next time we make it, we will try it this way to compare. My husband suggested even mixing the pineapple in the batter. So, another possibility.