Elvis Presley Sheet Cake

Ingredients:

• 1 package yellow cake mix
• 1 (3-oz) package regular vanilla pudding (not sugar-free)
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup milk
• 1 cup crushed pineapple (undrained)
• 1 cup granulated sugar
• 1 cup frosting (see below for details)

For the Frosting:

• 8 oz cream cheese (softened to room temperature)
• 1/2 cup unsalted butter (softened)
• 3 tablespoons confectioner’s sugar
• 1 teaspoon vanilla extract (optional)
• 1/2 cup chopped pecans (optional)

Preparation:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Prepare the Cake Batter:
   In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and sugar. Mix until smooth and well combined.
3. Bake the Cake:
   Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cake:
   Allow the cake to cool completely in the pan on a wire rack.
5. Prepare the Frosting:
   In a separate bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioner’s sugar, beating until the mixture is fluffy. If desired, mix in the vanilla extract.
6. Frost the Cake:
   Once the cake is completely cool, spread a uniform layer of frosting over the top. Optionally, sprinkle chopped pecans over the frosting.
7. Serve:
   Cut the cake into squares. Store any leftovers in the refrigerator.

Enjoy your delicious Elvis Presley Sheet Cake!