Elvis Presley Cake (Jailhouse Rock Cake)

Ingredients White Cake Mix 8 oz can Crushed Pineapple (with juice) 1 cup Granulated Sugar ½ tsp Vanilla Extract (for pineapple mixture) 8 oz package Cream Cheese, softened ½ cup Butter, softened 3 cups Powdered Sugar ½ tsp Vanilla Extract (for frosting) 3 cups Crushed Pecans instructions Bake the Cake: Prepare and bake a white cake according to package directions in your desired cake pan. Once baked, cool the cake and poke holes throughout with the end of a wooden spoon. Pineapple Mixture: In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes. Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked cake. Garnish: Sprinkle the remaining 1 cup of crushed pecans over the top of the cake. Chill: For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld