Elvis Presley Cake

• 1 box yellow cake mix
• 1 (20 oz.) can crushed pineapple (in juice)
• 2 c. sugar
• 1/2 c. butter or margarine, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (16 oz.) box powdered sugar
• 1/2 c. chopped pecans

1. Mix cake according to package directions.
2. Spread batter in a 9 x 13-inch baking pan that has been greased and floured and bake as instructed.
3. Boil crushed pineapple with juice and sugar for 3 minutes.
4. While cake is still warm, punch holes in top and slowly pour pineapple mixture over cake a little at a time to let soak in.
5. Continue until all syrup is used.
6. Allow cake to cool completely before icing.
7. Cream butter and cream cheese; add powdered sugar and beat until creamy.
8. Add nuts and continue beating until spreading consistency.
9. Spread over top of cake. Cut in squares and serve directly from pan.
10. Refrigerate leftovers.

yellow cake mix, pineapple, sugar, butter, cream cheese, powdered sugar, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118620 (may not work)