Elvis Presley Sheet Cake

Ingredients:

Cake

• 1 box yellow cake mix
• 1 box vanilla pudding (3-ounce box, not sugar-free)
• 4 eggs
• 1/2 cup oil
• 1 cup milk
• 1 can crushed pineapple (16 ounces, undrained)
• 1 cup sugar

Frosting

• 1 package cream cheese (8 ounces), softened to room temperature
• 1/2 cup butter, softened to room temperature
• 3 cups confectioner’s sugar
• 1/2 cup chopped pecans (optional)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, vanilla pudding, eggs, oil, and milk. Beat with an electric mixer for one minute, then scrape down the sides and beat again for about two minutes until smooth.
3. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the pineapple topping. In a medium saucepan, combine the crushed pineapple and sugar. Bring to a boil over medium-high heat while stirring constantly until the sugar is dissolved. Remove from heat.
5. Once the cake is done, remove it from the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread it to cover evenly. Let the cake cool.
6. For the frosting, beat the softened cream cheese and butter in a large mixing bowl until smooth and creamy. Gradually add the confectioner’s sugar, scraping down the sides as needed, until well combined. Stir in the chopped pecans and vanilla extract, if using.
7. Drop dollops of the frosting onto the cooled cake, then slowly spread them together to cover the cake, being careful not to disturb the pineapple topping.
8. Sprinkle additional chopped pecans on top of the finished cake, if desired.
9. Serve and enjoy this delicious Elvis Presley Sheet Cake!