Description
A rich and retro Southern dessert with pineapple topping, creamy frosting, and yellow cake—this Elvis Presley Cake is a crowd-pleasing classic.
Ingredients
For the Cake:
1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
1 (20 oz) can crushed pineapple (with juice)
1 cup granulated sugar
For the Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/2 to 1 cup chopped pecans (to taste)
Instructions
Bake the Cake: Prepare the yellow cake according to package directions. Bake in a 9×13-inch pan.
Add Pineapple Mixture: While cake is still hot, poke holes in the top. In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil, then pour evenly over the hot cake. Let it soak in and cool completely.
Make the Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Stir in chopped pecans.
Frost and Chill: Spread frosting over cooled cake. Chill for at least 1 hour before serving.
Notes
For extra richness, toast the pecans before adding to the frosting.
Let the cake chill overnight for maximum flavor.
Use pineapple in heavy syrup for a sweeter cake or in juice for a lighter version.
Optional: Add a layer of sliced bananas before frosting for a true Elvis twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
