Elvis Presley Cake
Ingredients:
1 box yellow cake mix
1 cup crushed pineapple with juice
1 cup granulated sugar
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions:
Prepare the yellow cake mix according to the package instructions and bake in a 9x13 inch pan.
While the cake is still hot, poke holes all over the top using a fork.
In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil and pour evenly over the hot cake.
Allow the cake to cool completely.
In a bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract and continue beating until creamy.
Spread the frosting over the cooled cake and sprinkle chopped pecans on top.
Chill before serving for the best flavor.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 12
Tips:
Let the pineapple topping fully soak into the cake for extra moistness.
Toast the pecans lightly before topping for a deeper nutty flavor.
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