Elvis Presley Cake
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- 1 box
- white cake mix
- 3.4 oz
- vanilla pudding mix (cook-and-serve type, not instant)
- 4 large
- 1 cup
- 1/2 c
- melted butter (or vegetable oil)
- 20 oz
- can crushed pineapple in juice (don't drain)
- 1 cup
- granulated sugar
- 8 oz
- package cream cheese, softened
- 1/2 cup
- unsalted butter, softened (not melted)
- 2 c
- confectioners sugar
- 1 tsp
- vanilla extract
- 2-3 cups
- chopped pecans
How to Make Elvis Presley Cake
- 1Preheat oven to 350°F. Butter or spray a 9x13-inch baking pan; set aside.
- 2With electric mixer, mix together the cake mix, pudding mix, eggs, milk and butter until smooth, it should take about 3 minutes). Pour cake batter into prepared baking pan, and bake for 30 to 40 minutes or until knife inserted in center comes out clean.
- 3While cake is baking, combine pineapple and sugar in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Let pineapple mixture cool while cake finishes baking.
- 4When cake is baked, remove it from the oven and let cool 15 to 20 minutes. Once cake is cooled, use a fork to poke holes in several spots on the cake top. (If you poke the cake while it's still hot, the cake top will crumble and tear apart.)
- 5Spoon pineapple mixture over cooled cake, and let stand several minutes to soak into the cake.
- 6In a large bowl, cream together the butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until smooth.
- 7Place dollops of the frosting in several spots over the pineapple layer. Use a spatula to gently spread the frosting in an even layer, being careful not to incorporate the pineapple into the frosting.
- 8Sprinkle chopped pecans on top. Cut the cake into 20 or 24 slices, and serve.
NOTE: The cake will be OK if left out for up 8 hours. But after that, it needs to be covered with plastic wrap and refrigerated, and it will keep well for up to 5 days in the fridge.