Elvis Presley Sheet Cake

1 box yellow cake mix

1 box (3-ounce) vanilla pudding (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 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)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare Cake Batter: In a large mixing bowl, combine the cake mix, vanilla pudding, eggs, oil, and milk. Beat with an electric mixer for one minute, scrape down the sides, and then beat again for about two minutes until smooth.

Bake the Cake: Pour the batter into a greased 9×13 inch baking dish. Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.

Cook Pineapple Topping: While the cake is baking, combine the crushed pineapple and sugar in a medium saucepan on the stove. Bring to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Remove from heat.

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

Make the Frosting: Beat the butter and cream cheese in a large mixing bowl until smooth and creamy. Gradually add confectioner’s sugar, beating well. Stir in pecans and vanilla extract, if using.

Frost the Cake: Drop dollops of frosting on the cooled cake. Gently spread the frosting to cover the cake, taking care not to disturb the pineapple layer. Optionally, sprinkle with additional pecans.

Enjoy your Elvis Presley Sheet Cake!