Elvis Presley Cake (Print Version)

# Ingredients:

01 - 1 package of mix for yellow cake.
02 - The ingredients listed on the back of the cake box.
03 - 20 oz of crushed pineapple with its juice.
04 - 1 cup of granulated sugar.
05 - A block (8 oz) of soft cream cheese.
06 - Half a cup of soft salted butter.
07 - 3 cups of icing sugar.
08 - Half a cup of chopped pecans (optional).

# Instructions:

01 - Follow the directions on the cake mix box and bake it in a 9x13 pan.
02 - In a saucepan, combine the crushed pineapple and sugar. Bring it to a boil until the sugar dissolves.
03 - Use a fork to poke holes all over the surface of the hot cake.
04 - Pour the warm pineapple mix over the cake, making sure to spread it evenly.
05 - Leave the cake alone until it fully cools before putting on the frosting.
06 - Whisk the cream cheese and butter together until it's nice and smooth, around 2 minutes.
07 - Gradually beat in the powdered sugar until the frosting is creamy and smooth.
08 - If you're using pecans, stir them into the frosting.
09 - Spread the frosting you’ve made over the cooled cake smoothly.
10 - Put the cake into the fridge for at least 2 hours before enjoying.

# Notes:

01 - Starts off with a boxed cake mix, simplifying things.
02 - Needs to chill in the fridge before eating.
03 - You can skip adding nuts if you want.
04 - It keeps well when stored in the fridge.

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