Description
This cake, inspired by Elvis Presley, features a white cake base soaked in a sweet pineapple mixture, topped with a rich cream cheese frosting and crushed pecans.
Ingredients
Units
Scale
- For the Cake:
- 1 box White Cake Mix
- 8 oz can Crushed Pineapple (with juice)
- 1 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- For the Cream Cheese Frosting:
- 8 oz Cream Cheese, softened
- 1/2 cup Butter, softened
- 3 cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- 3 cups Crushed Pecans (divided)
Instructions
- Bake the Cake:
Prepare and bake the white cake according to package instructions using your preferred cake pan. Once baked, let the cake cool completely. Poke holes all over the cake using the handle of a wooden spoon. - Make the Pineapple Mixture:
In a medium saucepan, combine the crushed pineapple (with its juice), granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil, stirring occasionally, and let it simmer for a few minutes. Pour the hot pineapple mixture evenly over the cooled cake, ensuring it soaks into the holes. - Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and mix well. Stir in the remaining ½ teaspoon of vanilla extract and 2 cups of crushed pecans. Spread the frosting evenly over the pineapple-soaked cake. - Garnish:
Sprinkle the remaining 1 cup of crushed pecans over the top of the frosted cake. - Chill:
Refrigerate the cake for at least 6 hours or, for best results, overnight. This resting time allows the flavors to fully meld together.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg