Elvis Presley Cake (Print Version)
Ingredients:
01 -
1 box yellow cake mix.
02 -
Ingredients needed to make cake; eggs, oil, and water.
03 -
20 ounce can crushed pineapple in juice (not heavy syrup).
04 -
1 cup sugar.
05 -
8 ounce block cream cheese, softened to room temperature.
06 -
½ cup salted butter (1 stick), softened to room temperature.
07 -
3 cups powdered sugar.
08 -
½ cup chopped pecans (optional).
Instructions:
01 -
Prepare 1 box yellow cake mix with (ingredients needed to make cake; eggs, oil, and water) and bake according to package directions for a 9x13-inch baking pan.
02 -
While cake is baking, stir together 20 ounce can crushed pineapple in juice and 1 cup sugar in a small saucepan over medium heat.
03 -
Bring to a boil, stirring constantly, until the sugar is dissolved (about 2-3 minutes). Remove from heat and wait for cake to finish baking.
04 -
Once the cake is finished baking, while still hot, poke holes all over the top with a fork.
05 -
Pour the warm pineapple mixture over the cake. Spread out the pineapple mixture so it evenly covers the cake.
06 -
Allow the cake to cool completely. Once cake is cooled, it's time to start the frosting.
07 -
In a large bowl, beat together 8 ounce block cream cheese, softened to room temperature and ½ cup salted butter (1 stick), softened to room temperature using an electric or stand mixer on medium speed until smooth, about 2 minutes.
08 -
Gradually add in 3 cups powdered sugar (a little at a time) beating until the frosting is smooth and creamy. Remember, if using a stand mixer, to occasionally scrape down the sides.
09 -
Finally, stir in 1/2 cup chopped pecans.
10 -
Drop the frosting by dollops onto the cake. Smooth and spread it to coat.
11 -
Cover and refrigerate the cake until fully chilled before serving (2 hours). This gives time for the flavors to come together so don't skip this step.
Notes:
01 -
Cover and refrigerate the cake until fully chilled before serving (2 hours). This gives time for the flavors to come together.