Description
This nostalgic Elvis Presley cake is packed with crushed pineapple, creamy pecan frosting, and white cake layers. A rich, retro dessert perfect for any occasion!
Ingredients
1 box white cake mix (plus ingredients per package directions)
1 can (20 oz) crushed pineapple with juice
1 cup granulated sugar
1 tsp vanilla extract (divided: ½ tsp for glaze, ½ tsp for frosting)
8 oz cream cheese, softened
½ cup (1 stick) butter, softened
3 to 4 cups powdered sugar (adjust to taste and texture)
1 cup crushed pecans (divided: some for frosting, some for topping)
Instructions
Bake the Cake
Prepare and bake white cake mix in a 9×13-inch pan according to package directions.
Let the cake cool completely.
Add Pineapple Glaze
Use the handle of a wooden spoon to poke holes all over the cooled cake.
In a saucepan, combine crushed pineapple (with juice), granulated sugar, and ½ tsp vanilla.
Bring to a gentle boil, stirring until the mixture slightly thickens.
Spoon the hot pineapple mixture evenly over the cake, allowing it to soak into the holes. Let it cool slightly.
Prepare Cream Cheese Frosting
In a bowl, beat softened cream cheese and butter until smooth and creamy.
Gradually mix in powdered sugar, remaining ½ tsp vanilla, and most of the crushed pecans.
Beat until fluffy.
Frost the Cake
Spread the cream cheese frosting evenly over the cooled pineapple layer.
Sprinkle remaining pecans on top.
Chill and Serve
Cover and refrigerate for at least 6 hours (preferably overnight).
Serve cold directly from the fridge for the best texture and flavor.
Notes
Add a sprinkle of shredded coconut or citrus zest to the pineapple glaze for extra flavor.
Toasting the pecans before adding enhances their nutty flavor.
This cake travels well and is even better the next day—great for make-ahead desserts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
