Instructions:
Step 1: Preheat your oven according to the yellow cake mix package directions. Prepare the cake batter as instructed on the box and bake in a 9×13 inch pan. Let the cake cool slightly after baking.
Step 2: In a saucepan over medium heat, combine the crushed pineapple (with juice), granulated sugar, and ½ tsp vanilla extract. Cook for 3-5 minutes until slightly thickened.
Step 3: Using a fork or skewer, poke holes all over the warm cake. Pour the pineapple mixture evenly over the top, allowing it to soak in.
Step 4: In a large mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and 1 tsp vanilla extract. Beat until light and fluffy.
Step 5: Spread the frosting evenly over the cooled cake. Sprinkle with chopped pecans if desired.
Storage Information:
Store Elvis Presley Cake covered in the refrigerator for up to 5 days. For best flavor, allow the cake to sit at room temperature for 15-20 minutes before serving. You can also freeze individual slices for up to 2 months, tightly wrapped in plastic wrap and foil.
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