Elvis Presley Cake Recipe

Ingredients:

– **1 package (18.25 ounces) yellow cake mix**
– **1 can (20 ounces) crushed pineapple, undrained**
– **1 cup granulated sugar**
– **1 package (8 ounces) cream cheese, softened**
– **1/2 cup (1 stick) butter, softened**
– **4 cups powdered sugar**
– **1 teaspoon vanilla extract**
– **1/2 cup chopped pecans**

Instructions:

1. **Prepare the Cake:**
– Preheat the oven to 350°F (175°C).
– Prepare the cake mix according to the package directions. Bake in a 9×13 inch pan.
– While the cake is baking, combine the crushed pineapple and granulated sugar in a saucepan. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved. Remove from heat.

2. **Add Pineapple Topping:**
– When the cake is done baking, remove it from the oven and poke holes all over the top of the cake with a fork or a skewer.
– Pour the hot pineapple mixture over the top of the cake, spreading it out evenly. Let the cake cool completely.

3. **Prepare the Frosting:**
– In a large mixing bowl, beat the cream cheese and butter together until smooth.
– Gradually add the powdered sugar, one cup at a time, beating well after each addition.
– Stir in the vanilla extract.

4. **Assemble the Cake:**
– Spread the cream cheese frosting over the cooled cake.
– Sprinkle the chopped pecans over the top of the frosting.

5. **Chill and Serve:**
– Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Enjoy your delicious Elvis Presley Cake!