Elvis Presley Cake (Jailhouse Rock Cake)

Ingredients:

For the cake:

1 box white cake mix

1 cup whole milk

1/2 cup butter, melted

3 large eggs

1 teaspoon vanilla extract

For the topping:

1 can (20 oz) crushed pineapple, undrained

1 cup granulated sugar

1 package (8 oz) cream cheese, softened

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Instructions:

Preheat your oven to 350°F (175°C).

In a large bowl, mix together the white cake mix, whole milk, melted butter, eggs, and vanilla extract until smooth.

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

While the cake is baking, combine the crushed pineapple and granulated sugar in a saucepan. Bring to a boil over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool.

Once the cake is done, remove it from the oven and poke holes all over the top with a fork. Pour the pineapple mixture over the hot cake, spreading it evenly. Let the cake cool completely.

In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.