Elvis Presley Cake
☆☆☆☆☆ 0 votes0
1 boxwhite cake mix
3.4 ozvanilla pudding mix (cook-and-serve type, not instant)
1/2 cmelted butter (or vegetable oil)
20 ozcan crushed pineapple in juice (don't drain)
1 cupgranulated sugar
8 ozpackage cream cheese, softened
1/2 cupunsalted butter, softened (not melted)
2 cconfectioners sugar
1 tspvanilla extract
2-3 cupschopped pecans
How to Make Elvis Presley Cake
- Preheat oven to 350°F. Butter or spray a 9x13-inch baking pan; set aside.
- With 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.
- While 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.
- When 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.)
- Spoon pineapple mixture over cooled cake, and let stand several minutes to soak into the cake.
- In a large bowl, cream together the butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until smooth.
- Place 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.
- Sprinkle 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.