Elvis Presley Sheet Cake

Elvis Presley Sheet Cake is a delightful and moist dessert featuring a yellow cake base infused with vanilla pudding, topped with a luscious layer of hot pineapple and sugar mixture. The cream cheese frosting, generously spread over the cooled cake, adds a rich and creamy finish, complemented by optional chopped pecans for texture.

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)

How To Make Elvis Presley Sheet Cake:

Making the Cake:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine cake mix, vanilla pudding, eggs, oil, and milk. Beat with an electric mixer for one minute, scrape down the sides, and beat again for about two minutes or until smooth.
3. Pour the batter into a greased 9×13 baking dish.
4. Bake for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.

Making the Pineapple Topping:

1. While the cake is baking, in a medium saucepan on the stovetop, combine crushed pineapple and sugar.
2. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved.
3. Remove from heat.

Finishing the Cake:

1. Once the cake is done, remove it from the oven and poke holes all over the top with a fork.
2. While the cake is still hot, pour the hot pineapple mixture over the top and spread it to cover. Let it cool.

Making the Cream Cheese Frosting:

1. In a large mixing bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
2. Gradually add confectioner’s sugar, scraping down the sides as needed, and continue beating until well combined.
3. If desired, stir in chopped pecans or vanilla extract for additional flavor.

Assembly:

1. Drop dollops of the cream cheese frosting onto the top of the cooled cake.
2. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping.
3. Sprinkle additional pecans on top if desired.

Tips:

• Allow the cake to cool sufficiently before adding the cream cheese frosting to prevent melting.
• Experiment with additional flavors by adding vanilla extract to the frosting.
• Store leftovers in the refrigerator for an extended shelf life.