Elvis Presley Sheet Cake



°1 box of yellow cake mix

°One box of 3 ounces non-sugar vanilla pudding

°4 eggs

°1/2 cup oil

°1 cup milk

°1 can 16 oz crushed pineapple, undrained

°1 cup sugar


°One 8-ounce package cream cheese, softened to room temperature

°1/2 cup soft butter, at room temperature

°3 cups confectioners' sugar

°1/2 cup chop pecans, optional

(You can also add 1 teaspoon of vanilla extract to the garnish if you like)

* Methods

Place cake mix, candy, eggs, oil, and milk in a large mixing bowl. Beating with electric mixer for 1 mn. Scrape sides and beat again for 2 minutes or until smooth.

1 box cake mix, 1 box vanilla pudding, 4 eggs, 1/2 c oil, 1 c milk

Pour mixture into a greased 9 x 13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in center comes out clean.

While the cake is baking, put the pineapple and sugar in a medium saucepan on the stove. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar dissolves. Remove from heat.

1 can of crush pineapple, 1 c sugar

As soon as the cake is cooked, remove the plate from the oven and poke holes in the top with a fork. While cake is still hot, pour hot pineapple mixture over top and spread to coat. to calm down.

To make the buttercream, place the butter and cheese in a large mixing bowl and beat with an electric mixer until the mixture is smooth and creamy. Gradually add confectioners' sugar, scraping sides as needed, while whisking with an electric mixer. Stir in pecans, if desired.

1 pack cream cheese, 1/2 cup butter, 3 c confectioners' sugar, 1/2 c chopped pecans

Place the frosting pieces on the cooled cake surface. Spread the dollops together slowly to cover the cake, being careful not to disturb the pineapple layer. Sprinkling finished cake with add pecans, if desired.

Enjoy !