{"id":4297,"date":"2023-05-06T21:52:48","date_gmt":"2023-05-06T14:52:48","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4297"},"modified":"2023-05-06T21:52:48","modified_gmt":"2023-05-06T14:52:48","slug":"elvis-presley-cake","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/elvis-presley-cake.html","title":{"rendered":"Elvis Presley Cake"},"content":{"rendered":"<h2>How to make Elvis Presley Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4298\" src=\"http:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/345466164_1291911288420992_3127928336014386343_n-1.jpg\" alt=\"\" width=\"810\" height=\"1080\" srcset=\"https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/345466164_1291911288420992_3127928336014386343_n-1.jpg 810w, https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/345466164_1291911288420992_3127928336014386343_n-1-225x300.jpg 225w, https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/345466164_1291911288420992_3127928336014386343_n-1-768x1024.jpg 768w\" sizes=\"(max-width: 810px) 100vw, 810px\" \/><\/p>\n<h2>Ingredients:<\/h2>\n<p>1 box yellow cake mix 432 g or 15.25 oz.<\/p>\n<p>Ingredients called for on the cake mix box<\/p>\n<p>1 can 16 oz. crushed pineapple in juice, undrained (454 g)<\/p>\n<p>1 cup granulated sugar 200 g<\/p>\n<p>1\/2 teaspoon vanilla extract 2.5 ml<\/p>\n<p>1 package 8 oz. cream cheese, softened (226 g)<\/p>\n<p>1\/2 cup 1 stick unsalted butter, at room temperature (113 g)<\/p>\n<p>3 cups powdered sugar 360 g<\/p>\n<p>1 cup pecans chopped (113 g)<\/p>\n<h2>Instructions:<\/h2>\n<p>Preheat your oven to the temperature recommended on the cake mix box.<\/p>\n<p>Mix together the cake mix and the ingredients called for on the box, and bake the cake in a 9&#215;13-inch baking dish according to package directions.<\/p>\n<p>While the cake is baking, add the crushed pineapple, granulated sugar, and vanilla extract to a medium saucepan over medium heat.<\/p>\n<p>Bring to a boil, stirring constantly, until the sugar is dissolved, about 2-3 minutes. Remove from heat and set aside.<\/p>\n<p>When the cake is done, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple mixture evenly over the cake. Allow the cake to cool completely.<\/p>\n<p>While the cake is cooling, make the frosting. In a large bowl, beat together the cream cheese and butter with an electric mixer until smooth, about 2 minutes.<\/p>\n<p>Gradually beat in powdered sugar until creamy. Stir in chopped pecans and spread frosting evenly over cooled cake.<\/p>\n<p>Chill the cake until ready to serve.<\/p>\n<h2>Notes:<\/h2>\n<p>This cake is best served chilled, so make sure to refrigerate it before serving.<\/p>\n<p>You can use a yellow cake mix with pudding in it for extra moisture and richness.<\/p>\n<p>If you don&#8217;t like pecans, you can use another type of nut or leave them out altogether.<\/p>\n<p>You can also add a few drops of food coloring to the frosting to make it more festive.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to make Elvis Presley Cake Ingredients: 1 box yellow cake mix 432 g or 15.25 oz. Ingredients called for on the cake mix box 1 can 16 oz. crushed pineapple in juice, undrained (454 g) 1 cup granulated sugar 200 g 1\/2 teaspoon vanilla extract 2.5 ml 1 package 8 oz. cream cheese, softened [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4297"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4297"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4297\/revisions"}],"predecessor-version":[{"id":4299,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4297\/revisions\/4299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4298"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}