This essay was created especially for Su, a valued reader from Australia. Su and her mother (an avid Elvis fan) traveled to the United States a few years ago with the goal of visiting the famed Graceland. I had the rare pleasure of accompanying them on their visit, and together we created a day full of laughter and memories.

Now, while we’re on the subject of Elvis, let’s dig into a cake that has a strong resemblance to the King of Rock and Roll. According to legend, this cake was a regular in Elvis’s gastronomic repertoire, prepared by his personal chef. What was the special element that turned it into his favorite? Pineapple that has been crushed.

This cake has a distinctive twist because it is made from a yellow cake mix and vanilla pudding. After baking, poke holes throughout the cake to allow a delectable blend of pineapple and sugar to permeate every inch. Not only that, but a final touch of cream cheese and pecan icing makes this cake appealing. What was the end result? A delectable, moist pleasure that might just be at the top of your list of favorite sweets!

Fun fact: This dessert is usually referred to as an Ice Box Cake. If you’ve ever heard an older person refer to anything as a “icebox,” they’re referring to what we now call refrigerators. The beauty of Ice Box Cakes and Pies is their longevity, which keeps them fresher for longer than their traditional counterparts. They truly are a pleasure during all seasons!

Ingredients:

To make the cake:

1 yellow cake mix box
1 box (3 ounces) vanilla pudding (not sugar-free)
4 eggs
1/2 cup vegetable oil
1 quart milk
1 can (16 oz.) undrained crushed pineapple
1 cup of sugar
For the icing:

1 package (8 ounces) softened cream cheese
1/2 cup softened butter
3 cups granulated sugar
Optional: 1/2 cup chopped pecans
1 teaspoon (optional) vanilla extract
Instructions:

To make the cake, combine the cake mix, vanilla pudding, eggs, oil, and milk in a large mixing bowl. Blend the items for a minute with an electric mixer. Scrape down the sides of the basin and mix for another two minutes, or until the batter is smooth.
Pour the batter into a 9×13 baking dish that has been buttered. Bake for 30-35 minutes at 350°F, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the pineapple topping while the cake is baking. Combine the crushed pineapple and sugar in a medium pot. Over medium-high heat, bring the mixture to a mild boil, stirring constantly until the sugar dissolves. Remove from the heat once finished.
After removing the baked cake from the oven, poke holes all over its surface with a fork. Pour the hot pineapple mixture over the warm cake, making sure it’s evenly distributed. Allow the cake to cool completely.
In a separate large mixing bowl, cream together the softened cream cheese and butter until the mixture is creamy and smooth. Add the confectioner’s sugar gradually, scraping down the sides of the bowl as needed. Fold the pecans and vanilla extract into the frosting mixture if using.
Once the cake has cooled, spread liberal dollops of frosting on top. Spread the icing out gently, being careful not to disturb the pineapple layer beneath. You can garnish the top with additional chopped pecans if desired.
Enjoy this rich, delectable cake inspired by the King himself!