Elvis Presley Cake

Step 01

Prepare 1 box of yellow cake mix using eggs, oil, and water as specified on the package directions. Bake in a 9×13-inch pan according to the instructions.

Step 02

In a small saucepan over medium heat, combine the 20 ounce can of crushed pineapple in juice with 1 cup of sugar. Bring the mixture to a boil, stirring constantly, until the sugar dissolves (about 2-3 minutes). Remove from heat and set aside.

Step 03

Once the cake has finished baking, immediately poke holes all over the top using a fork. Pour the warm pineapple mixture evenly across the cake, spreading to cover the surface.

Step 04

Allow the cake to cool completely before proceeding with the frosting.

Step 05

In a large bowl, beat together the softened 8 ounce block of cream cheese and ½ cup of softened salted butter using an electric or stand mixer on medium speed until smooth (about 2 minutes). Gradually add 3 cups of powdered sugar, a little at a time, beating until the frosting is smooth and creamy. Scrape down the sides as needed.

Step 06

Stir in ½ cup chopped pecans (if using).

Step 07

Drop dollops of the frosting evenly onto the cooled cake. Smooth and spread the frosting to coat the entire surface.

Step 08

Cover the frosted cake and refrigerate for at least 2 hours to allow the flavors to come together before serving.