Elvis Presley Cake

White Cake Mix
8 oz can Crushed Pineapple (with juice)
1 cup Granulated Sugar
½ tsp Vanilla Extract (for pineapple mixture)
8 oz package Cream Cheese, softened
½ cup Butter, softened
3 cups Powdered Sugar
½ tsp Vanilla Extract (for frosting)
3 cups Crushed Pecans
Bake the Cake: Prepare and bake a white cake according to package directions in your desired cake pan. Once baked, cool the cake and
poke holes throughout with the end of a wooden spoon.

Pineapple Mixture: In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla
extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the
holes.
Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered
sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked
cake.
Garnish: Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
Chill: For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld
together beautifully.

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