Elvis Presley Cake

1 box yellow cake mix

1 (3-ounce) box vanilla pudding (not sugar free!)

4 eggs

1/2 cup oil

1 cup milk

1 (16-ounce) can crushed pineapple, undrained

1 cup sugar

Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.Bake in greased 9×13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).While cake is baking, boil pineapple and sugar on top of stove until sugar has melted. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool.

FROSTING:

1 (8-ounce) package cream cheese, softened

1 stick butter or margarine, softened

3 cups confectioners’ sugar

1/2 cup chopped pecans (optional)

Beat cream cheese and butter until smooth. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Drop by dollops onto cake until top is mostly covered, then smooth and spread to frost cake.