Pineapple Poke Cake (Elvis Presley Cake)
Equipment
- 1 oblong cake pan
- Baker's release spray
Ingredients
Cake:
- 15.25 ounces Duncan Hines Perfectly Moist Pineapple Supreme cake mix add only what this recipe calls for
- 1 cup whole milk
- 3 large eggs
- 1/2 cup cooled melted butter
Pudding Topping:
- 3.4 ounce box Vanilla flavored instant pudding mix one small box
- 1-1/2 cups whole milk
Remaining Toppings:
- 12 ounce jar Smucker's pineapple preserves
- 8 ounces Cool Whip topping
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350F.
- Mix cake mix with milk, eggs and melted butter.
- Pour batter into a 9x13x3 inch baking pan sprayed with Baker's Release spray.
- Bake for 30 minutes.
- Remove cake from oven and poke holes into the top of the cake all over with the bottom of a wooden mixing spoon.
- Whisk the pudding mix with the 1-1/2 cups milk and pour into the holes while the cake is hot and the pudding hasn't had a chance to set.
- Briefly warm the preserves in the microwave just long enough to make it runny, stirring well.
- Spread the preserves over the entire top of cake, smoothing out with the bottom of a spoon.
- Allow cake to finish cooling in the pan on a wire rack for about one hour until no longer warm.
- Spread Cool Whip over the top, covering the jam.
- Sprinkle with chopped pecans.
- Refrigerate in the pan, covered, at least four hours.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 436kcalCarbohydrates: 64gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 68mgSodium: 411mgPotassium: 167mgFiber: 2gSugar: 40gVitamin A: 383IUVitamin C: 3mgCalcium: 158mgIron: 1mg
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