Said to be Elvis Presley's favorite cake this Ice Box cake recipe is certainly a cake worthy of the music king!
Author: Christy Jordan
1box yellow cake mix
13-ounce box vanilla pudding (not sugar free!)
16-ouncecan crushed pineappleundrained
8-ouncepackage cream cheeseroom temp
(you can also add a teaspoon of vanilla to frosting if you like)
Please cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
Pour batter into greased 9x13 baking dish and bake at 350 for 30-35 minutes, or until golden and toothpick inserted in center comes out clean.
While cake is baking, place pineapple and sugar into a medium saucepan on stovetop and bring just to a boil, over medium high heat while stirring constantly, until sugar is dissolved. Remove from heat.
Once cake is done, remove from oven and poke holes all over the top with a fork. While still hot, pour hot pineapple mixture over top and spread to cover. Let cool.
For frosting, place butter and cream cheese in large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner's sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
Drop by dollops onto top of cooled cake. Slowly spread dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle finished cake with additional pecans, if desired.