16 August, 2013
Elvis Presley Cake
1 box of white cake mix and ingredients listed on box
1 can (8 ounces) crushed pineapple
1 cup sugar
1 package (8 ounces) Cream Cheese
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
2-3 cups crushed pecans
Preheat oven to 350°
Bake a white cake according to package directions, cool and poke holes in it.
Boil crushed pineapple with juice and 1 cup of sugar, then pour over cool cake.
In a large bowl, mix the cream cheese, butter and powdered sugar. Add vanilla and half of the crushed pecans, mix well and put on cake. Scatter remaining pecans on top of the frosting.
Chill at least one hour before serving.
Elvis Presley died August 16, 1977 at his home in Memphis, Graceland. Every year since then, the week around August 16 is known locally as “Death Week” and thousands of Elvis fans come to Memphis for a week of tributes and events in tribute to the King of Rock and Roll.
This recipe is adapted from the personal recipe file of Mary Jenkins Langston, who cooked for Elvis Presley for 14 years.