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For this Elvis Presley Cake, simple bake a white cake mix as the back of the box suggests. It can be whatever brand of cake mix you’d like, just make sure it will fill a 9×13 cake pan. To make the pineapple topping that soaks into this cake, simply heat on the stovetop the pineapple and sugar. You’ll mix until the sugar is dissolved.
Prepare cake according to instructions on package. Bake in a greased 9×13 inch pan according to package directions. Allow the cake to cool on a wire rack. Once the cake has cooled, use a fork to poke some holes over the top of the cake. Combine pineapple and sugar in saucepan. Bring o barely a boil and stir until the sugar is dissolve.
Poke holes in the baked, cooled cake with a fork, then pour this warm pineapple mix overtop. Some of the syrup will soak in and some will sit on top. Mmm…delicious! This cream cheese frosting is easy to mix up, especially if you have a hand mixer or stand mixer. Make sure to have both the butter and cream cheese at room temperature.
I decorated the finished cake with sliced almonds, maraschino cherries and wedges of dried pineapple. All I gotta say is, Elvis would be proud this is his namesake.
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