Elvis Presley Pineapple Pecan Cream Cake

Ingredients:

• 1 box yellow cake mix (plus eggs, oil, water listed on box)
• 1 can (20 oz) crushed pineapple with juice
• ¾ cup granulated sugar
• 6 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar
• 2–4 tbsp milk or pineapple juice
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions:

1. Bake the cake in a greased 9×13-inch dish according to package directions at 350°F (175°C).
2. In a saucepan, heat crushed pineapple and sugar until gently boiling and sugar dissolves.
3. Poke holes all over the warm cake and pour the hot pineapple mixture evenly on top. Let cool.
4. Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and milk/juice until pourable.
5. Spread glaze over the cooled cake and top with chopped pecans.