Elvis Presley Cake Recipe
Introduction
Elvis Presley Cake is a moist, flavorful dessert inspired by the King’s favorite flavors. Combining pineapple-soaked yellow cake with creamy cream cheese frosting and a touch of pecans, this cake is sure to impress at any gathering.
Ingredients
- 1 box yellow cake mix (plus eggs, oil, and water as required)
- 20 ounce can crushed pineapple in juice (not heavy syrup)
- 1 cup sugar
- 8 ounce block cream cheese, softened to room temperature
- 1/2 cup salted butter (1 stick), softened to room temperature
- 3 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
- Step 1: Prepare the yellow cake mix according to the package directions, including eggs, oil, and water. Pour the batter into a 9×13-inch baking pan and bake as directed.
- Step 2: While the cake bakes, combine the crushed pineapple and juice with 1 cup sugar in a small saucepan over medium heat.
- Step 3: Bring the pineapple mixture to a boil, stirring constantly until the sugar dissolves, about 2-3 minutes. Remove from heat and set aside.
- Step 4: Once the cake is done, immediately poke holes all over the surface using a fork.
- Step 5: Pour the warm pineapple mixture evenly over the hot cake, spreading it out to cover the entire surface.
- Step 6: Allow the cake to cool completely before frosting.
- Step 7: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth, approximately 2 minutes.
- Step 8: Gradually add the powdered sugar a little at a time, beating until the frosting is smooth and creamy. Scrape down the sides of the bowl as needed.
- Step 9: Stir in the chopped pecans, if using.
- Step 10: Drop dollops of frosting onto the cooled cake and spread it evenly to coat the top.
- Step 11: Cover and refrigerate the cake for at least 2 hours to chill and let the flavors meld before serving.
Tips & Variations
- Use fresh pineapple instead of canned for a brighter flavor, but increase sugar slightly to balance the tartness.
- For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
- Letting the cake chill overnight enhances the flavors even more.
- If you prefer a thicker frosting layer, double the frosting recipe.
Storage
Store leftovers covered in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving or enjoy chilled. This cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix for this recipe?
Yes, white or butter cake mixes work well as substitutes, but yellow cake provides the classic flavor and color that complements the pineapple.
Why do I need to poke holes in the cake before adding the pineapple?
Poking holes allows the warm pineapple mixture to seep into the cake, ensuring every bite is moist and flavorful rather than just sitting on top.
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Elvis Presley Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delicious Elvis Presley Cake is a moist and flavorful yellow cake soaked with a warm pineapple-sugar glaze, topped with a creamy cream cheese frosting studded with chopped pecans. Inspired by the King of Rock and Roll’s favorite flavors, this dessert offers a delightful combination of sweet, tangy, and nutty elements that come together perfectly after chilling.
Ingredients
Cake
- 1 box yellow cake mix (including eggs, oil, and water as per package instructions)
Pineapple Glaze
- 1 (20 ounce) can crushed pineapple in juice (not heavy syrup)
- 1 cup sugar
Frosting
- 8 ounce block cream cheese, softened to room temperature
- 1/2 cup salted butter (1 stick), softened to room temperature
- 3 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare and Bake Cake: Prepare the yellow cake mix following the package directions using the required eggs, oil, and water. Pour the batter into a 9×13-inch baking pan and bake as directed until done.
- Make Pineapple Glaze: While the cake bakes, combine the crushed pineapple with juice and sugar in a small saucepan over medium heat. Stir constantly and bring to a boil for 2-3 minutes until the sugar dissolves. Remove from heat and set aside.
- Poke Cake Holes: After the cake has finished baking and is still hot, use a fork to poke holes all over the surface, allowing the glaze to seep in.
- Pour Pineapple Mixture: Pour the warm pineapple mixture evenly over the cake, spreading it out to cover the entire surface. Let the cake cool completely.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and 1/2 cup salted butter together using an electric mixer on medium speed until smooth, about 2 minutes.
- Add Powdered Sugar: Gradually incorporate the powdered sugar a little at a time, continuing to beat until the frosting is smooth and creamy. Scrape down the bowl sides occasionally for even mixing.
- Mix in Pecans: Stir in the chopped pecans to the frosting mixture for added texture and flavor.
- Frost the Cake: Drop dollops of frosting onto the cooled cake and spread smoothly to cover the entire surface.
- Chill Before Serving: Cover the frosted cake and refrigerate for at least 2 hours to allow the flavors to meld and the frosting to set. Serve chilled.
Notes
- Use crushed pineapple in juice, not heavy syrup, to avoid excess sweetness.
- Ensure the cake is hot when poking holes so the pineapple glaze can absorb well.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Pecans are optional but recommended for added crunch and flavor.
- Refrigerate the cake for best flavor and texture; serve chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Elvis Presley Cake, pineapple cake, cream cheese frosting, yellow cake, pecan frosting, Southern dessert
