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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I got this recipe from a friend who served it on New Year's Eve. It was so moist and tasty I had to share it. I can't remember why she said it was called Elvis Presley cake. If you know, please let me know. Anyway, it is very easy and very good. Ingredients:
1 (18 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (16 ounce) box powdered sugar |
1 cup sugar |
1 (8 ounce) package cream cheese |
1 (14 ounce) can crushed pineapple in syrup |
chopped pecans, optional 12 ounces of semi-sweet coconut |
Directions:
1. In a 9x13 pan prepare yellow cake according to package directions.
2. While the cake is cooking, put the can of pineapple (including syrup) in a small sauce pan.
3. Add 1 cup sugar to the pineapple and cook over medium heat being careful not to brown the pineapple.
4. In another small saucepan heat the cream cheese and 1/2 box of powdered sugar.
5. When melted and heated it should resemble an icing.
6. More powdered sugar may be added to achieve the desired look.
7. Remove cake from oven and punch holes all over with the handle of a wooden spoon or similar instrument.
8. Pour the hot pineapple mix over the top of the cake.
9. Let it absorb into the cake.
10. Drizzle the icing mix over the cake.
11. Top with chopped pecans if desired.
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