This cake will have you itchin’ like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much.”
I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. It turned out so good that I almost didn’t want to share it with anyone – almost.
I promise we will get to this yummy cake, but first, I need to tell you a little bit about the person behind the recipe (ummm…not Elvis, but another superstar in her own right).
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this Elvis Presley Cake which turned out to be a success!
In light of the mixed reviews of this recipe, a word of caution that my review is based on the changes I made to this recipe. I really wanted it to work, not only for myself but for others who might want to try it, and I believed it definitely had potential in spite of its problems, mainly that 2 cups of sugar to an 8-oz. can of pineapple is just simply far too much. I made this as a 3-layer cake, using the cake mix called for (I used French Vanilla) and a Cake Mix Extender recipe from another web site. Turned out moist, tall, and delicious. For the filling I heated a 20 oz. can of pineapple with just 1/3 cup sugar and 2 T. cornstarch till thickened, then swirled in 2 T. butter to make it silky and rich–again, perfect. Delicious and just the right amount of sweetness. Because of the size of the cake I made, and because I added some decoration, I made a double recipe of the frosting. I decorated the finished cake with sliced almonds, maraschino cherries and wedges of dried pineapple. All I gotta say is, Elvis would be proud this is his namesake. This is one, fine cake, and a real show stopper!
To Make this Recipe You’Il Need the following ingredients:
Elvis Presley Cake Recipe
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Prepare cake according to instructions on package. Bake in a 9×13 inch pan. Allow to cool.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
Spread cream cheese frosting over cake.
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