@amber_recipes: Elvis Presley Sheet Cake Ingredients: 2 cups (240 g) all-purpose flour 2 cups (400 g) granulated sugar 1 cup (8 fl oz / 240 ml) crushed pineapple with juice 1 cup (8 oz / 226 g) unsalted butter, softened 2 large eggs (100 g) 1 tsp (5 g) baking soda 1 tsp (5 ml) vanilla extract 1/4 tsp (1 g) salt 8 oz (226 g) cream cheese, softened (for frosting) 1/2 cup (113 g) unsalted butter, softened (for frosting) 3 cups (360 g) powdered sugar (for frosting) 1 cup (120 g) chopped pecans (for frosting) 1 tsp (5 ml) vanilla extract (for frosting) Directions: Cream softened butter and granulated sugar until fluffy. Beat in eggs and vanilla. Add flour, baking soda, and salt; mix gently. Fold in crushed pineapple with all the juice. Pour batter into a greased 10×15 in (25×38 cm) sheet pan. Bake at 350°F (175°C) for 25–30 minutes until golden. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy. Fold in chopped pecans. Spread frosting over cooled cake and serve. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 360 kcal | Servings: 20 Tips: For even more pineapple flavor, brush a little pineapple juice over the warm cake before frosting. Store covered in the fridge; flavors deepen beautifully overnight.

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Tuesday 25 November 2025 19:10:00 GMT