1 yellow cake mix box
1 vanilla pudding box 3-ounce box (not sugar-free)
4 eggs
1 cup milk 1/2 cup oil
1 can (16 oz.) crushed pineapple, undrained
1 cup of sugar

1 pound cream cheese 8 oz. softened at room temperature
1/2 cup softened room temperature butter
3 cups granulated sugar
Optional: 1/2 cup chopped pecans
(If desired, add a teaspoon of vanilla essence to the icing.)
Making an Elvis Presley Sheet Cake
In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and milk. For one minute, beat with an electric mixer. Scrape down the sides and beat for another two minutes, or until smooth.
1 yellow cake mix, 1 vanilla pudding box, 4 eggs, 1/2 cup oil, 1 cup milk
Bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean, in a greased 913 baking dish.

While the cake is baking, combine the pineapple and sugar in a medium saucepan over medium heat. Bring to a gentle boil over medium-high heat, stirring constantly, until the sugar is dissolved. Take the pan off the heat.

1 cup sugar, 1 can crushed pineapple
When the cake is done, take it from the oven and use a fork to poke holes all over the top. Pour the hot pineapple mixture over the top of the hot cake and spread to cover. Allow to cool.

In a large mixing bowl, cream together the butter and cream cheese with an electric mixer until smooth and creamy. While mixing with an electric mixer, gradually add the confectioner’s sugar, scraping down the sides as needed. If using, stir in the pecans.
1 cream cheese package, 1/2 cup butter, 3 cups confectioner’s sugar, 1/2 cup chopped pecans
Place dollops of icing on top of the cooled cake. Spread the dollops evenly over the cake, taking care not to disturb the pineapple topping. If desired, top the completed cake with extra pecans.