This Elvis Presley Cake Recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The yellow cake mix is elevated with a layer of crushed pineapple that is sweet and tangy, while the cream cheese frosting with chopped pecans adds a perfect creaminess and crunch. This cake is so good that it will leave your guests asking for more.
This cake has become a staple in my family’s dessert rotation. My husband, who is not a big fan of cakes, absolutely loves this one. It all started when we had some friends over for a barbecue, and I decided to make this cake for dessert. My husband was skeptical at first, but after taking his first bite, he was hooked. Since then, I’ve made this cake for several other occasions, and it never fails to impress our guests.
Why This Elvis Presley Cake Recipe Is So Irresistible
This cake is unique because of the addition of crushed pineapple, which gives it a sweet and tangy flavor. The cream cheese frosting with chopped pecans adds a perfect creaminess and crunch to this cake. This recipe is also easy to make and requires only a few ingredients, which makes it perfect for any occasion. Plus, the cake can be made ahead of time and chilled until ready to serve.
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)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-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.
Conclusion:
the Elvis Presley Cake Recipe is a delicious and unique dessert that will surely impress anyone who tries it. With its combination of yellow cake, pineapple, cream cheese frosting, and pecans, this cake has a perfect balance of sweet and tangy flavors that will leave your taste buds dancing. Not only is it easy to make, but it’s also a great way to satisfy your sweet tooth and impress your guests. So why not give this outrageous cake recipe a try and see for yourself how delicious it really is!
Elvis Presley Cake
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
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.