Elvis Presley Cake Delight (Print Version)
# Ingredients:
01 -
1 box yellow cake mix
02 -
Eggs, oil, and water (as per cake mix instructions)
03 -
20 ounces crushed pineapple in juice (not heavy syrup)
04 -
1 cup sugar
05 -
8 ounces cream cheese, softened to room temperature
06 -
½ cup salted butter (1 stick), softened to room temperature
07 -
3 cups powdered sugar
08 -
½ cup chopped pecans (optional)
# Instructions:
01 -
Mix 1 box of yellow cake mix with eggs, oil, and water as per package instructions. Bake in a 9x13-inch pan according to the directions on the box.
02 -
In a small saucepan, combine 20 ounces of crushed pineapple (with juice) and 1 cup of sugar. Stir over medium heat and bring to a boil, then cook until the sugar is dissolved (about 2-3 minutes). Remove from heat.
03 -
While the cake is still hot, poke holes all over the top using a fork and pour the warm pineapple mixture evenly over the surface.
04 -
Allow the cake to cool completely before starting the frosting.
05 -
In a large bowl, beat together 8 ounces of softened cream cheese and ½ cup softened salted butter using an electric or stand mixer on medium speed until smooth (about 2 minutes).
06 -
Gradually add 3 cups of powdered sugar (a little at a time), beating until the frosting is smooth and creamy. Scrape down the sides of the bowl as needed.
07 -
Stir in ½ cup of chopped pecans if desired.
08 -
Dollop the frosting onto the cooled cake and spread it evenly to coat the entire surface.
09 -
Cover the frosted cake and refrigerate for at least 2 hours before serving to allow the flavors to combine.
# Notes:
01 -
Refrigerating the cake for at least 2 hours after frosting allows the flavors to fully develop.