Elvis Presley’s birthday just passed, the man known as The King would have been 80 years old years old today. I’m sure fans new and old alike haven’t forgotten. Growing up, I had heard about Elvis; he certainly is a pop culture phenomenon.
My first real taste of a hardcore Elvis fan was the first time I stayed all night at Annette Elliot’s house in high school. Her mother, Gail, had a room in the house dedicated to Elvis and all her fan memorabilia she had collected over the years. I even remember cruising down Knox Street with Annette and her little sister Betsy in tow, with a husky voiced Elvis crooning Blue Christmas on her cd player during holiday break from school.
On my first date with my husband, wanting to impress me, he took me to Pigeon Forge for dinner and Putt Putt golf. During this trip, knowing how much I loved to cook, he bought me an Elvis cookbook.
Most of the recipes were signature staples in my house growing up, just good country cooking. This man loved food. Some were cherished recipes of his mother’s his full-time cook often recreated for him, much to his liking.
I must admit, even if you’re not a fan, Elvis did have a presence that many stars lack today. Just the mention of his name, and you can sometimes see women still blush. This recipe is a popular one that’s great served year round, tastes great, and can certainly make anyone feel like a King that takes a bite.
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1 white cake mix, (plus ingredients called for to make it)
1 (8 oz.) crushed pineapple, undrained
1 c. sugar
1 (8 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. Confectioners sugar
1 tsp vanilla extract
1 c. chopped pecans
Bake cake according to directions in greased 9×13 pan. Once removed from oven, poke holes all over top of cake with fork or wooden toothpick. Pour pineapple along with juice and 1 c. sugar into medium saucepan, on medium heat, and bring to a boil. Remove, and pour evenly over the cake. Allow it to cool. With an electric mixer, beat cream cheese with butter until fluffy, gradually add confectioners sugar and vanilla until smooth. Stir in pecans. Spread generously over cake. Refrigerate any leftovers.