Ingredients
For the Cake:
- 1 package of yellow cake mix
- 1 small pack (3-ounce) of non-sugar-free vanilla pudding
- 4 large eggs
- 1/2 cup of vegetable oil
- 1 cup of whole milk
- 1 16-ounce can of unsweetened crushed pineapple
- 1 cup of granulated sugar
For the Frosting:
- 1 pack (8-ounce) of cream cheese, allowed to soften at room temperature
- 1/2 cup of unsalted butter, softened to room temperature
- 3 cups of confectioner’s sugar
- 1/2 cup of pecans, finely chopped (optional)
- 1 teaspoon of pure vanilla extract (optional)
Instructions
- Commence by amalgamating the yellow cake mix, vanilla pudding, eggs, oil, and milk in a spacious mixing bowl. Blend them together using an electric whisk for around sixty seconds. Ensure you scrape down the edges before whisking for another two minutes, until you achieve a silky consistency.
- After lubricating a 9×13 baking dish, cascade the batter into it. Bake in a preheated oven at 350°F for approximately 30-35 minutes. The cake is perfectly baked when it turns golden brown, and a toothpick inserted into the middle emerges clean.
- Concurrently, in a medium-sized saucepan, unite the crushed pineapple and sugar. Simmer over a medium-high flame, constantly stirring until the sugar dissolves and the mixture begins to bubble. Remove from heat at this point.
- When the cake is ready, extract the baking dish from the oven. Using a fork, prod holes across the surface of the cake. Pour the warm pineapple mixture onto the hot cake and spread it evenly, ensuring all areas are covered. Allow it to cool.
- While waiting for the cake to cool, prepare the frosting. In a large mixing bowl, combine the softened butter and cream cheese. Whisk together using an electric mixer until it reaches a smooth, creamy state. Gradually introduce the confectioner’s sugar, ensuring you scrape down the sides as required. If you have opted to include pecans, fold them in at this stage.
- Once the cake has cooled, add spoonfuls of the frosting onto it. Gently connect these dollops to form a unified layer, taking care not to disrupt the pineapple topping. If you wish, you can sprinkle additional pecans atop the frosting for added crunch and visual appeal. Your deliciously decadent Elvis Presley’s Legendary Sheet Cake is now ready to serve and enjoy!
Elvis Presley’s Legendary Sheet Cake
Ingredients
- For the Cake:
- 1 package of yellow cake mix
- 1 small pack (3-ounce) of non-sugar-free vanilla pudding
- 4 large eggs
- 1/2 cup of vegetable oil
- 1 cup of whole milk
- 1 16-ounce can of unsweetened crushed pineapple
- 1 cup of granulated sugar
- For the Frosting:
- 1 pack (8-ounce) of cream cheese, allowed to soften at room temperature
- 1/2 cup of unsalted butter, softened to room temperature
- 3 cups of confectioner’s sugar
- 1/2 cup of pecans, finely chopped (optional)
- 1 teaspoon of pure vanilla extract (optional)
Instructions
- Commence by amalgamating the yellow cake mix, vanilla pudding, eggs, oil, and milk in a spacious mixing bowl. Blend them together using an electric whisk for around sixty seconds. Ensure you scrape down the edges before whisking for another two minutes, until you achieve a silky consistency.
- After lubricating a 9×13 baking dish, cascade the batter into it. Bake in a preheated oven at 350°F for approximately 30-35 minutes. The cake is perfectly baked when it turns golden brown, and a toothpick inserted into the middle emerges clean.
- Concurrently, in a medium-sized saucepan, unite the crushed pineapple and sugar. Simmer over a medium-high flame, constantly stirring until the sugar dissolves and the mixture begins to bubble. Remove from heat at this point.
- When the cake is ready, extract the baking dish from the oven. Using a fork, prod holes across the surface of the cake. Pour the warm pineapple mixture onto the hot cake and spread it evenly, ensuring all areas are covered. Allow it to cool.
- While waiting for the cake to cool, prepare the frosting. In a large mixing bowl, combine the softened butter and cream cheese. Whisk together using an electric mixer until it reaches a smooth, creamy state. Gradually introduce the confectioner’s sugar, ensuring you scrape down the sides as required. If you have opted to include pecans, fold them in at this stage.
- Once the cake has cooled, add spoonfuls of the frosting onto it. Gently connect these dollops to form a unified layer, taking care not to disrupt the pineapple topping. If you wish, you can sprinkle additional pecans atop the frosting for added crunch and visual appeal. Your deliciously decadent Elvis Presley’s Legendary Sheet Cake is now ready to serve and enjoy!
