Ingredients:
White Cake Mix
8 oz can of Crushed Pineapple (with juice)
1 cup of Granulated Sugar
1/2 teaspoon of Vanilla Extract (for pineapple mixture)
8 oz package of Cream Cheese, softened
1/2 cup of Butter, softened
3 cups of Powdered Sugar
1/2 teaspoon of Vanilla Extract (for frosting)
3 cups of Crushed Pecans
Instructions:
Bake the Cake: Prepare and bake a white cake according to the package instructions in your desired cake pan. Once baked, let the cake cool and use the end of a wooden spoon to poke holes throughout the cake.
Pineapple Mixture: In a saucepan, combine the crushed pineapple (including its juice), 1 cup of granulated sugar, and 1/2 teaspoon of vanilla extract. Bring the mixture to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, making sure it seeps into the holes.
Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Add the two cups of crushed pecans, the remaining vanilla essence, and the powdered sugar gradually. Blend until well blended. Decorate the pineapple-soaked cake with this icing.
Garnish: Cover the cake’s top with the final cup of crushed pecans.
Chill: For the best flavor, let the cake set overnight in the refrigerator or for at least 6 hours before serving.
This enables the tastes to harmoniously blend together.
Enjoy your delicious Elvis Presley Cake, reminiscent of the Jailhouse Rock era!