This cake will have you itchin’ like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much.”I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. It turned out so good that I almost didn’t want to share it with anyone – almost.
I promise we will get to this yummy cake, but first, I need to tell you a little bit about the person behind the recipe (ummm…not Elvis, but another superstar in her own right).
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this Elvis Presley Cake which turned out to be a success!
Reviews about the recipe:
This is the first time that I’ve written a review, but the cake turned out so awesome, that I had to share. I used the 20 oz. can of pineapple with juice with a scant one cup of sugar. Honestly, you could get away with a half to 3/4 cup–but I wonder if it would make enough “juice”? With the cup of sugar, it was still very sweet. THEN-I took a big meat fork and covered the cake with holes-a very important step, I think. Now, apply pineapple liberally. Those steps where suggestions from other reviewers. I changed the frosting to a POUND of cream cheese, 1/2 cup butter, a running-over teaspoon of vanilla, and only 2 cups of powdered sugar. I really like cream cheese frosting, obviously. I used all but one cup of it–I just couldn’t bring myself to use all of it! Don’t mix the pecans into the frosting–it will tear up your cake. TOAST your pecans and sprinkle them on top. Put it in the fridge and serve cold. Yum, yum, yum!!!
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