Elvis Presley Cake

Ingredients:
For the Cake:
1 (15.25 oz) box Duncan Hines Signature Pineapple Supreme Moist Cake Mix (or white/yellow cake mix)
Ingredients listed on the cake mix box (usually water, oil, and eggs)
1 (8 oz) can crushed pineapple in 100% juice (do not drain)
1 cup granulated white sugar
For the Frosting:
1 stick (½ cup) unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 cups powdered sugar
1 cup chopped pecans
Directions:
Bake the Cake:
Preheat your oven to 350°F (175°C). Follow the package instructions to prepare the cake batter and pour it into a greased 9×13-inch baking pan.
Bake according to package timing, or until a toothpick inserted into the center of the cake comes out clean.
Add the Pineapple Topping:
While the cake bakes, combine the crushed pineapple (with juice) and 1 cup of sugar in a saucepan over medium heat. Stir and bring to a gentle boil until the sugar fully dissolves. Remove from the stove.
Once baking is complete, allow the cake to cool for 10–15 minutes. Use a fork to poke holes across the top of the cake.
Slowly drizzle the warm pineapple topping evenly over the cake, allowing it to soak in deeply.
Make the Frosting:
In a large bowl, beat the softened butter and cream cheese together until completely smooth and creamy. Blend in the vanilla extract and gradually incorporate the powdered sugar until fluffy.
Carefully spread the frosting over the cooled cake. It’s fine if a little pineapple shows through—it gives the cake character!
Finish & Serve:
Generously sprinkle the frosted cake with chopped pecans. Slice it up, serve, and enjoy a slice of the King’s beloved dessert!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Chill Time (optional): 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12–15