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Elvis Presley cake
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| Original recipe makes 1 - 9x13 inch panChange Servings | |
| 1 (18.25 ounce) package | white cake mix |
| 1 (8 ounce) can | crushed pineapple with juice |
| 2 cups | white sugar |
| 1 (8 ounce) package | cream cheese |
| 1/2 cup | butter, softened |
| 4 cups | confectioners' sugar |
| 1 teaspoon | vanilla extract |
| 1 cup | chopped pecans |
Directions
Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
Spread cream cheese frosting over cake.
I only used 1 cup sugar to a 20 oz. can of pineapple. Also, I only used 2 cups confectioners sugar in the frosting.
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