Elvis Presley Cake

Preheat the oven to 350 degrees and grease a 13 x 9 sheet cake pan.

Prepare the cake mix by the package ingredients and instructions.

Pour the prepared mix into the greased pan.

While this is baking make the pineapple filling.

In a small saucepan bring the crushed pineapple with juice and 1 cup of sugar to a boil for around 2 minutes or until the sugar is totally dissolved.

Let the filling cool completely before adding the frosting.

After the cake is baked cool it completely.

Using the back handle of a wooden spoon, poke holes evenly in each row.

Pour the cooled pineapple topping over the cooled cake with holes poked in it.

In a large bowl beat the cream cheese, and softened butter, and beat together until smooth and creamy (this takes around 2 minutes).

Stir in the vanilla, cream and slowly add the powdered sugar.

Fold in the chopped pecans, then spread over the top of the cooled filled cake by dropping large scoops and smoothing out the frosting with an offset spatula.

If desired decorate the cake with more pecans on top or individual slices of cake.

This cake can be served immediately however we find that refrigerating it melds the flavors together better after a few hours.

Keep leftovers in the refrigerator covered.

This cake is great served with butter pecan ice cream or vanilla ice cream/