Elvis Presley Cake

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.

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.

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.

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

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.

Stir in ½ cup chopped pecans (if using).

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

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