Elvis Presley Sheet Cake
### Ingredients:
#### For the Cake:
– 1 box white cake mix (prepare according to package directions)
– 1 cup crushed pineapple (with juice)
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
#### For the Frosting:
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 3/4 cup evaporated milk
– 1 cup shredded coconut
– 1 cup chopped pecans
– 1 teaspoon vanilla extract
### Instructions:
#### For the Cake:
1. **Prepare the Cake**: Preheat your oven according to the cake mix instructions. Prepare the cake mix as directed on the box, then bake in a greased sheet pan according to the package instructions.
2. **Add Pineapple Mixture**: While the cake is baking, combine the crushed pineapple and 1/2 cup of sugar in a saucepan. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved. Set aside.
3. **Bake and Poke**: Once the cake is baked, remove it from the oven and immediately poke holes all over the top of the cake with a fork. Pour the warm pineapple mixture evenly over the hot cake, spreading it gently with a spatula.
4. **Cool**: Allow the cake to cool completely in the pan.
#### For the Frosting:
1. **Prepare Frosting**: In a medium saucepan, combine the butter, sugar, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
2. **Add Coconut and Pecans**: Once boiling, continue to cook for 2-3 minutes, then remove from heat. Stir in the coconut, pecans, and vanilla extract.
3. **Frost the Cake**: Pour the frosting evenly over the cooled cake. Spread it out with a spatula, ensuring even coverage.
4. **Chill and Serve**: Allow the cake to chill in the refrigerator for at least 2 hours before serving. This helps the flavors meld and the frosting to set.
Enjoy this delightful and nostalgic Elvis Presley Sheet Cake!