Elvis Presley Cake
This Elvis Presley Cake Recipe is a delicious and unique dessert that will surely impress anyone who tries it!
Ingredients
- 1 box yellow cake mix 432 g or 15.25 oz
- Ingredients called for on the box to make the cake usually eggs, oil, and water
- 1 can crushed pineapple in juice 454 g or 16 oz, undrained
- 1 cup granulated sugar 200 g
- 1/2 teaspoon vanilla extract 2.5 ml
- 1 package cream cheese 8 oz or 226 g, softened
- 1/2 cup unsalted butter 1 stick or 113 g, at room temperature
- 3 cups powdered sugar 360 g
- 1 cup pecans chopped (113 g)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the cake mix according to the package directions and pour the batter into the prepared dish. Bake for the time indicated on the box, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the pineapple mixture. In a medium saucepan over medium heat, add the crushed pineapple, sugar, and vanilla extract. Bring to a boil, stirring constantly, until the sugar is dissolved, 2-3 minutes. Remove from heat and set aside.
- Once the cake is out of the oven, poke holes all over the cake with the handle of a wooden spoon. Pour the pineapple mixture evenly over the cake. Allow the cake to cool completely.
- To make the frosting, beat the cream cheese and butter with an electric mixer until smooth, about 2 minutes. Gradually beat in the powdered sugar until creamy. Stir in the chopped pecans.
- Spread the frosting evenly over the cooled cake. Chill until ready to serve.
Notes
For a tropical twist, try adding shredded coconut to the frosting.
To make the cake ahead of time, bake the cake and prepare the pineapple mixture and frosting, but keep them separate until ready to serve.
To make the cake ahead of time, bake the cake and prepare the pineapple mixture and frosting, but keep them separate until ready to serve.