1-Getting started: Getting started with this Elvis Presley Cake is as easy as pie, y’all just follow these steps and you’ll have a hit on your hands. First off, preheat your oven to 350°F (175°C) and grease a 9×13-inch pan to keep everything from sticking. This sets the stage for that moist, flavorful base we’re aiming for.

2-Next, mix up your yellow cake batter according to the package directions and pour it into the prepared pan. While it’s baking for about 30 minutes, whip up the pineapple glaze by cooking together the 20-ounce can of crushed pineapple in juice and 1 cup of sugar in a saucepan until the sugar dissolves completely.

3-Once the cake is out of the oven and still hot, poke holes all over the top with a fork or toothpick. Pour that warm pineapple mixture evenly over the cake so it soaks in nicely as it cools. Now, for the frosting, beat together the 8-ounce block of softened cream cheese and 1/2 cup of softened salted butter until smooth, then gradually mix in 3 cups of powdered sugar until it’s nice and creamy. If you like, stir in 1/2 cup of chopped pecans for a bit of crunch.

4-Spread the frosting over the cooled cake in dollops, cover it up, and pop it in the fridge for about 2 hours to chill. This step really locks in those flavors and makes the cake even better. Once it’s ready, slice it up and enjoy it’ll serve as a tasty reminder of why this recipe is a favorite, especially with its total prep and bake time of around 40 minutes.