Ingredients
– White Cake Mix
– 8 oz can Crushed Pineapple (with juice)
– 1 cup Granulated Sugar
– 1/2 tsp Vanilla Extract (for pineapple mixture)
– 8 oz package Cream Cheese, softened
– 1/2 cup Butter, softened
– 3 cups Powdered Sugar
– 1/2 tsp Vanilla Extract (for frosting)
– 3 cups Crushed Pecans
#### Instructions
1. **Bake the Cake:**
– Prepare and bake a white cake according to package directions in your desired cake pan.
– Once baked, cool the cake and poke holes throughout with the end of a wooden spoon.
2. **Pineapple Mixture:**
– In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and 1/2 teaspoon of vanilla extract.
– Bring to a boil for a few minutes, stirring occasionally.
– Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.
3. **Cream Cheese Frosting:**
– In a large bowl, beat together the softened cream cheese and butter until smooth.
– Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined.
– Spread this frosting over the pineapple-soaked cake.
4. **Garnish:**
– Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
5. **Chill:**
– For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving.
– This allows all the flavors to meld together beautifully.
Enjoy this delicious and iconic Elvis Presley Cake, also known as Jailhouse Rock Cake, with its unique blend of pineapple, cream cheese, and pecans!