Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Yield: 10 to 15 Servings
Like Elvis Presley, this cake is also smooth and awesome! Oh, man, you are so in for a treat! Try this recipe now and be as smooth as king Elvis! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!
Ingredients:
1 box white cake mix
8 ounces can of crushed pineapple (packed in no sugar added juice)
1 cup sugar
1/2 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup of butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
3 cups whole, chopped, and/or crushed pecans
Directions:
Refer to the directions provided on the package of the white cake on how to prepare it.
Place the batter into a 9×13-inch prepared baking pan.
Bake the batter until done. Remove from the oven and allow it to cool at room temperature.
Use a fork to poke small holes on top of the cake.
Place a small pan on the stove and turn the heat to medium.
Add the pineapple juice, crushed pineapple, 1/2 teaspoon of vanilla extract, and 1 cup white sugar. Stir and cook for a few minutes.
Spread the mixture on top of the cooled cake. Make sure to fill each hole with it.
Add butter, powdered sugar, and cream cheese into a large mixing bowl. Beat until well combined.
Add the pecans and vanilla extract. Stir until well blended.
Spread the mixture over the cake.
Place it inside the fridge to chill for about 4 hours or overnight.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last for a few days.
Ingredients
- 1 box white cake mix
- 8 ounces can of crushed pineapple (packed in no sugar added juice)
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/2 cup of butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 cups whole, chopped, and/or crushed pecans
Instructions
Refer to the directions provided on the package of the white cake on how to prepare it.
Place the batter into a 9×13-inch prepared baking pan.
Bake the batter until done. Remove from the oven and allow it to cool at room temperature.
Use a fork to poke small holes on top of the cake.
Place a small pan on the stove and turn the heat to medium.
Add the pineapple juice, crushed pineapple, 1/2 teaspoon of vanilla extract, and 1 cup white sugar. Stir and cook for a few minutes.
Spread the mixture on top of the cooled cake. Make sure to fill each hole with it.
Add butter, powdered sugar, and cream cheese into a large mixing bowl. Beat until well combined.
Add the pecans and vanilla extract. Stir until well blended.
Spread the mixture over the cake.
Place it inside the fridge to chill for about 4 hours or overnight.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge. They can last for a few days.
