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Elvis Cake

This cake is a keeper recipe. Whether its Summer or Winter, or for family dinners or get-togethers, the 9x11 pan is going to be empty in no time flat.

Cake

1 box yellow cake mix made according to directions in 9x13 pan

OR

2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/4 cup milk

Preheat oven to 350.

Prepare a 9 x 11 baking pan.

Combine dry ingredients in one bowl.

In another bowl cream butter and sugar together. Add in eggs, then vanilla, beating until creamy. Add the dry ingredients, alternating with the milk, until everything is blended and smooth.

Pour into prepared pan and bake 30-35 minutes until cooked through and golden brown.

Upon removing the cake from the oven (whether the scratch version or the cake mix version) poke numerous holes in it with a fork. This will allow the filling to seep down and permeate the cake.

Filling

1 can of crushed pineapple, undrained
1 cup sugar

Combine the pineapple and sugar in a sauce pan and heat through until sugar has been dissolved. Pour and spread filling over top of slightly cooled cake.

Frosting

8 oz cream cheese, room temp
1 stick of butter (1/2 cup), room temp
4 cups powdered sugar
2 tsp vanilla
1 cup chopped pecans (I used walnuts)

Cream together butter and cream cheese.

Add in powdered sugar and beat until creamy.

Add in vanilla and chopped nuts.

Spread over the filling layer of your cooled cake. Store cake in the refrigerator before and after serving.

Enjoy!

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