Elvis Presley Sheet Cake Recipe

This Elvis Presley Sheet Cake is a classic for a reason. It's incredibly easy to make, thanks to a convenient cake mix and requires minimal prep work. The combination of flavors and textures is truly unforgettable - a buttery cake base soaked in sweet pineapple filling, topped with a rich cream cheese frosting swirled with peanut butter, and finished with a generous sprinkle of chopped peanuts.
Whether you're a lifelong Elvis fan or simply a dessert enthusiast, this sheet cake is sure to become a new favorite. It's perfect for feeding a crowd, potlucks, bake sales, or just enjoying at home with a cup of coffee.

Ingredients

• 1 (18.25 ounce) package white cake mix (plus ingredients listed on the back of the box)
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups white sugar
• 1 (8 ounce) package cream cheese, softened
• ½ cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ½ cup creamy peanut butter (optional)

Directions

1. Preheat oven to the temperature specified on the cake mix package. Grease a 9x13 inch baking pan. Prepare the cake batter according to the package instructions and pour it into the prepared pan.
2. Bake the cake for the time recommended on the cake mix package, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 5 minutes.
3. While the cake cools, combine the crushed pineapple and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly, until the sugar dissolves. Remove from heat and set aside.
4. Using a fork, poke holes all over the top of the cooled cake. Evenly pour the pineapple mixture over the cake.
5. In a large bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. If desired, swirl in the peanut butter for a richer flavor.
6. Spread the frosting evenly over the cake. Sprinkle the top with chopped pecans.