Elvis Presley Cake
Description
You too can enjoy the same cake that was the favorite cake of Elvis Presley. It's moist and delicious and easy to make.
Ingredients
1 box yellow cake mix and ingredients listed on box directions: like eggs, oil, water
16 oz. can crushed pineapple in juice (not heavy syrup)
1 c. sugar
8 oz. block cream cheese, softened
1/2 c. unsalted butter (1 stick), at room temperature
3 c. powdered sugar
1/2 c. chopped pecans, optional
Directions
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Prepare and bake cake according to package directions for a 9 x 13 inch baking pan.
While cake is baking, stir together the pineapple and sugar in a small saucepan over medium heat; bring to a boil, stirring constantly, until sugar is dissolved, about 2-3 minutes. Remove from heat; set aside.
Once the cake is finished baking, while still hot, poke holes all over the top with a fork. Pour the warm pineapple mixture over the cake, spreading out the pineapple mixture so it evenly covers the cake. Allow the cake to cool completely before frosting.
Frosting:
In a large bowl, using an electric or stand mixer on medium speed until smooth, beat together cream cheese and butter, about 2 minutes. Gradually add in powdered sugar, beating until frosting is smooth and creamy. If using a stand mixer, scrape down the sides occasionally. Stir in the chopped pecans, if using.
Drop frosting by dollops onto the cake, smoothing and spreading it to coat.
Cover; refrigerate cake until fully chilled before serving, at least 2 hours.
Serve.
12-15 servings.
The cake will keep for up to 5 days when stored, covered, in the refrigerator.