Pineapple Elvis Presley Cake (Jailhouse Rock Cake)

 Adapted from Grandma's kitchen facebook page

1 packet vanilla cake mix (plus ingredients listed on the box)

Pineapple Glaze: 1 440g can crushed pineapple with juice; 1 cup granulated sugar; ½ tsp vanilla extract

Cream Cheese Frosting: 250g cream cheese, softened; ½ cup butter, softened; 3-4 cups icing sugar; ½ tsp vanilla extract

Prepare cake mix according to package instructions and bake in a 22×33cm pan.

While the cake is still hot, simmer crushed pineapple with juice, granulated sugar, and ½ tsp vanilla for 3-5 minutes, creating a glossy pineapple glaze.

Poke warm cake all over with a fork or skewer, then pour pineapple glaze evenly over the surface, letting it soak deeply into the cake.

For frosting, beat softened cream cheese and butter until creamy. Add powdered sugar gradually until thick, fluffy, and spreadable. Mix in ½ tsp vanilla.

Once cake is fully cool, spread frosting in a thick, creamy layer. Chill at least 1 hour before slicing — it gets even better as it sits!