One of my recent hobbies has been to go through my grandmother’s collection of recipes and digitize them. This is one of my favorites. I have no idea why it is called an Elvis cake, though. I am going to work on a gluten free version this weekend.
1 butter cake mix
1/2 cup water
3 large eggs
7 T. Butter
1 (20 oz.) can crushed pineapple with juice
1 1/2 cups sugar
Following package directions, combine cake mix, water, eggs and butter. Bake cake. With a fork, punch holes in cake while hot. Boil undersigned pineapple and sugar on low heat for 6 minutes and pour over cake.
Topping:
1 (8 oz) pkg. of cream cheese
1 stick of butter
1 box powdered sugar
1 1/2 cups chopped pecans
Mix ingredients well and spread over cake. Cover and store in refrigerator. Longer it sets the better. Freezes well. serves 10 to 12.
Expat Mexico 