ELVIS PRESLEY CAKE

Steps:

• 1. Preheat oven to 350°F. Butter or spray a 9x13-inch baking pan; set aside.
• 2. With electric mixer, mix together the cake mix, pudding mix, eggs, milk and butter until smooth, it should take about 3 minutes). Pour cake batter into prepared baking pan, and bake for 30 to 40 minutes or until knife inserted in center comes out clean.
• 3. While cake is baking, combine pineapple and sugar in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Let pineapple mixture cool while cake finishes baking.
• 4. When cake is baked, remove it from the oven and let cool 15 to 20 minutes. Once cake is cooled, use a fork to poke holes in several spots on the cake top. (If you poke the cake while it's still hot, the cake top will crumble and tear apart.)
• 5. Spoon pineapple mixture over cooled cake, and let stand several minutes to soak into the cake.
• 6. In a large bowl, cream together the butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until smooth.
• 7. Place dollops of the frosting in several spots over the pineapple layer. Use a spatula to gently spread the frosting in an even layer, being careful not to incorporate the pineapple into the frosting.
• 8. Sprinkle chopped pecans on top. Cut the cake into 20 or 24 slices, and serve. NOTE: The cake will be OK if left out for up 8 hours. But after that, it needs to be covered with plastic wrap and refrigerated, and it will keep well for up to 5 days in the fridge.