Elvis Presley Sheet Cake



For the Cake:

1 box yellow cake mix
1 box (3-ounce) vanilla pudding (ensure it's not sugar-free)
4 eggs
1/2 cup oil
1 cup milk
1 can (16 ounces) crushed pineapple, undrained
1 cup sugar
For the Frosting:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioner’s sugar
1/2 cup chopped pecans (optional)
1 teaspoon vanilla extract (optional)

Preparing the Cake: In a large bowl, combine the cake mix, vanilla pudding, eggs, oil, and milk. Use an electric mixer to blend the ingredients together for a minute. Scrape the sides of the bowl and continue mixing for another two minutes until the batter is smooth.
Transfer the batter into a greased 9x13 baking dish. Bake in a preheated oven at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the pineapple topping. In a medium saucepan, combine the crushed pineapple and sugar. Bring the mixture to a gentle boil over medium-high heat, stirring consistently until the sugar dissolves. Once done, remove from the heat.
After removing the baked cake from the oven, use a fork to poke holes all over its surface. While the cake is still warm, pour the hot pineapple mixture over it, ensuring it's evenly spread. Allow the cake to cool.
Preparing the Frosting: In another large bowl, beat together the softened cream cheese and butter until the mixture is creamy and smooth. Gradually add in the confectioner’s sugar, ensuring you scrape the sides of the bowl as needed. If you're using pecans and vanilla extract, fold them into the frosting mix.
Once the cake has cooled, drop generous dollops of the frosting over its surface. Gently spread out the frosting, making sure not to disturb the pineapple layer beneath. For an added touch, you can sprinkle the top with additional chopped pecans if you like.
Enjoy this deliciously moist cake, inspired by the King himself!