RECIPE AND PHOTO SUBMITTED BY Lenora Sizemore Hagerman
ELVIS PRESLEY CAKE
9×13 inch pan
Ingredients
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Prepare cake according to instructions on package. Bake in a 9×13 inch pan. Allow to cool. Make holes in cake with fork.
2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
4. Spread cream cheese frosting over cake.
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