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Instructions
- Prepare the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding, eggs, oil, and milk. Beat with an electric mixer for 1 minute. Scrape down the sides of the bowl, then beat for an additional 2 minutes until the batter is smooth.
- Air Fry the Cake:
- Preheat your air fryer to 320°F (160°C) for 3 minutes.
- Grease an air fryer-safe baking dish that fits your air fryer (usually 8×8 inches or smaller). Pour the cake batter into the prepared dish.
- Cook the cake in the air fryer for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Prepare the Pineapple Topping:
- While the cake is baking, place the crushed pineapple and sugar in a medium saucepan over medium-high heat.
- Stir constantly and bring the mixture just to a boil until the sugar is fully dissolved. Remove from heat.
- Add Pineapple Topping:
- Once the cake is done, remove it from the air fryer. While it’s still hot, poke holes all over the top with a fork.
- Pour the hot pineapple mixture over the top, spreading it to cover the cake evenly. Let the cake cool completely.
- Make the Frosting:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the confectioner’s sugar, beating well after each addition. If desired, stir in vanilla extract and chopped pecans.
- Frost the Cake:
- Once the cake has cooled, drop dollops of the frosting onto the top. Gently spread the frosting to cover the entire cake, being careful not to disturb the pineapple topping.
- Sprinkle additional chopped pecans on top if desired.
- Serve:
- Slice and enjoy your delicious Elvis Presley Sheet Cake!
Go to the next page to get the Amount Per Serving
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