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This recipe for ELVIS PRESLEY CAKE, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sanchez
Added: Wednesday, January 23, 2008


1 box yellow cake mix
1 (3oz.) box vanilla pudding (not instant)
4 eggs
˝ cup oil
1 cup milk
1 (16 oz.) can crushed pineapple, undrained
1 cup sugar

Mix cake mix, pudding, eggs, oil and milk. Beat until smooth. Bake in greased 9X13 inch pan in 350 degree preheated oven for 45 – 60 minutes (or until center springs back). While cake is baking, boil pineapple and sugar on stove top until sugar has melted. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool. (more pineapple may be added, if desired.)

1 (8 oz.) cream cheese, softened
1 stick butter, softened
3 cups confectioner’s sugar
˝ cup chopped pecans (optional)

Beat cream cheese and butter until smooth. Add confectioner’s sugar gradually and beat until creamy. Add pecans, if desired and mix well, Frost cake.




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