ELVIS PRESLEY POKE CAKE
Always been a family favorite. It's fruity, sweet, and has a load of nuts; what's not to like, right? Mom found this in a local newspaper recipe column and we've basically used it for everything from potluck suppers with friends to being our holiday dessert at Christmas for those who want a little something other than a piece...
Provided by Mary Duffy
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Bake a white cake according to package directions in 9" x 13" prepared baking pan. We really like Duncan Hines brand but any white cake mix brand will work. Cool and poke holes in it. I've always used the end of a wooden spoon to poke the holes. Poke as many holes as you like but make sure they are spaced out across the top of the cake.
- 2. In a small saucepan, boil crushed pineapple with juice, 1 cup white sugar, and 1/2 tsp vanilla extract for a few minutes. Then pour over cooled cake. This will fill up the holes that you've poked in the cake.
- 3. In large bowl mix cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and pecans. Mix thoroughly and spread evenly across the top of the cake.
- 4. Refrigerate for at least 4-6 hours before serving. Refrigerate overnight to give the cake the best flavor.
- 5. Refrigerate any leftovers. Can be served cold from the fridge or heated for a few seconds in the microwave.
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