Prepare the white cake mix according to the package instructions.

Pour the batter into a 9x13 inch baking dish.

Bake as directed on the package until golden brown and a toothpick comes out clean.

Allow the cake to cool completely.

In a saucepan, combine crushed pineapple (with juice), 1 cup of sugar, and 1/2 teaspoon vanilla extract.

Bring the mixture to a boil over medium heat.

Cook for a few minutes, stirring occasionally, until slightly thickened.

Remove from heat and let it cool slightly.

Using the end of a wooden spoon, poke holes all over the cooled cake.

Pour the warm pineapple mixture evenly over the cake, ensuring it seeps into the holes.

Refrigerate the cake to cool completely.

In a large bowl, beat together cream cheese and softened butter until smooth.

Gradually add powdered sugar and 1/2 teaspoon vanilla extract, mixing until well combined.

Fold in 2 cups of crushed pecans.

Spread the frosting evenly over the cooled cake.

Sprinkle the remaining 1 cup of crushed pecans on top.

Refrigerate the Elvis Presley cake overnight or for at least 6 hours before serving.

Slice and enjoy your homemade jailhouse rock dessert.