Elvis Presley Cake (Print Version)

# Ingredients:

01 - 1 package of yellow cake mix.
02 - Whatever ingredients are listed on the cake box instructions.
03 - 20 oz of crushed pineapple with its juice.
04 - A single cup of sugar.
05 - 8 oz of softened cream cheese.
06 - Half a cup of softened salted butter.
07 - 3 cups of powdered sugar.
08 - Optional: Half a cup of chopped pecans.

# Instructions:

01 - Follow the cake mix instructions and bake it in a 9x13 pan.
02 - Stir together the pineapple and sugar in a pot. Heat until the sugar is melted.
03 - Use a fork to poke holes all over the top of the hot cake.
04 - Drizzle the warm pineapple mix over the cake, smoothing it out evenly.
05 - Don’t frost until the cake has cooled down completely.
06 - Blend the cream cheese and butter together for about 2 minutes until creamy.
07 - Slowly mix in powdered sugar until the frosting is nice and smooth.
08 - If using, stir the pecans into the frosting.
09 - Evenly spread the frosting over the top of the cooled cake.
10 - Chill in the fridge for at least 2 hours before you cut and serve.

# Notes:

01 - Uses a boxed cake mix.
02 - Needs refrigeration before serving.
03 - Nuts are optional.
04 - Stores well in the fridge.

Back