Elvis Presley Cake
(As made by Mary Jenkins his personal cook)
1 white cake mix
1 medium can crushed pineapple (in its own juice)
2 cups sugar
1 pkg. 8-oz. cream cheese
1/2 cup soft margarine
16 oz. powdered sugar
1 tsp. vanilla
1 cup chopped pecans
Grease and flour a 9 x 13 inch cake pan.
Bake cake as directed on pkg.
Combine pineapple (including juice) and sugar in saucepan and bring to boil.
Set aside
In a separate bowl mix cream cheese, margarine, vanilla, powdered sugar and
pecans. Cream well.
When cake is cool , spoon on pineapple and sugar mixture, then frost with
cream mixture
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