Elvis Presley Sheet Cake



  • 1 box yellow cake mix
  • 1 box vanilla pudding 3-ounce box that’s not sugar-free
  • 4 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 1 can crushed pineapple 16 ounces, undrained
  • 1 cup sugar


  • 1 package cream cheese 8 ounces, softened to room temperature
  • 1/2 cup butter softened to room temperature
  • 3 cups confectioner’s sugar
  • 1/2 cup chopped pecans optional
  • (You can also add a teaspoon of vanilla extract to the frosting if you like)

How To Make Elvis Presley Sheet Cake

Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.

While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. Remove from heat.

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