Elvis Presley Cake – If you’re looking for a dessert that’s easy to make but will impress everyone, look no further than this Elvis Presley Cake Recipe. This outrageously delicious cake is made with a box of yellow cake mix, crushed pineapple, and a sweet cream cheese frosting that’s loaded with chopped pecans. The combination of flavors in this cake is truly irresistible, and it’s sure to become a new favorite in your household.
Whenever I want to make a dessert that I know everyone will love, I turn to this Elvis Presley Cake Recipe. My husband is a huge fan of all things sweet, and he can’t resist the combination of pineapple, cream cheese, and pecans in this cake. We first discovered this recipe when we were on vacation in the South, and we’ve been making it ever since. Whenever we have friends or family over, they always ask for the recipe, and it’s become a staple in our household.
Why This Cake Is So Amazing?
- This cake is incredibly easy to make since it starts with a box of yellow cake mix.
- The addition of crushed pineapple in the cake and the sweet cream cheese frosting with chopped pecans create an explosion of flavors in your mouth.
- This cake is perfect for any occasion, from a casual dinner with friends to a special birthday celebration.
Ingredients:
- 1 box yellow cake mix (432 g or 15.25 oz.)
- Ingredients called for on the cake mix box
- 1 can (16 oz.) crushed pineapple in juice, undrained (454 g)
- 1 cup granulated sugar (200 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1 package (8 oz.) cream cheese, softened (226 g)
- 1/2 cup (1 stick) unsalted butter, at room temperature (113 g)
- 3 cups powdered sugar (360 g)
- 1 cup pecans, chopped (113 g)
Directions:
Preheat your oven to the temperature recommended on the cake mix box.
Mix together the cake mix and the ingredients called for on the box, and bake the cake in a 9×13-inch baking dish according to package directions.
While the cake is baking, add the crushed pineapple, granulated sugar, and vanilla extract to a medium saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar is dissolved, about 2-3 minutes. Remove from heat and set aside.
When the cake is done, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple mixture evenly over the cake. Allow the cake to cool completely.
While the cake is cooling, make the frosting. In a large bowl, beat together the cream cheese and butter with an electric mixer until smooth, about 2 minutes. Gradually beat in powdered sugar until creamy. Stir in chopped pecans and spread frosting evenly over cooled cake.
Chill the cake until ready to serve.
Notes:
- This cake is best served chilled, so make sure to refrigerate it before serving.
- You can use a yellow cake mix with pudding in it for extra moisture and richness.
- If you don’t like pecans, you can use another type of nut or leave them out altogether.
- You can also add a few drops of food coloring to the frosting to make it more festive.
If you’re looking for a crowd-pleasing dessert that’s easy to make and packed with flavor, this Elvis Presley Cake is sure to hit the spot. With its moist yellow cake base, sweet pineapple filling, and creamy pecan frosting, this cake is a true delight for the taste buds. Plus, it’s simple enough to make for a casual weeknight dinner or fancy enough to serve at a special occasion. Whether you’re a fan of Elvis or just love a good cake, this recipe is definitely worth trying. So go ahead and give it a whirl – your taste buds will thank you!
FAQ
Can I use fresh pineapple instead of canned?
It’s best to use canned pineapple in this recipe, as the juice helps to make the cake moist and tender.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance and keep it in the refrigerator until you’re ready to serve it.
Can I use a different type of cake mix?
You can experiment with different flavors of cake mix, but keep in mind that the pineapple flavor is what makes this cake unique.
Can I use salted butter instead of unsalted?
You can use salted butter, but be aware that it will affect the overall taste of the frosting. If you use salted butter, you may want to reduce the amount of salt in the recipe.
Elvis Presley Cake
Ingredients
- 1 box yellow cake mix 432 g or 15.25 oz.
- Ingredients called for on the cake mix box
- 1 can 16 oz. crushed pineapple in juice, undrained (454 g)
- 1 cup granulated sugar 200 g
- 1/2 teaspoon vanilla extract 2.5 ml
- 1 package 8 oz. cream cheese, softened (226 g)
- 1/2 cup 1 stick unsalted butter, at room temperature (113 g)
- 3 cups powdered sugar 360 g
- 1 cup pecans chopped (113 g)
Instructions
- Preheat your oven to the temperature recommended on the cake mix box.
- Mix together the cake mix and the ingredients called for on the box, and bake the cake in a 9x13-inch baking dish according to package directions.
- While the cake is baking, add the crushed pineapple, granulated sugar, and vanilla extract to a medium saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar is dissolved, about 2-3 minutes. Remove from heat and set aside.
- When the cake is done, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple mixture evenly over the cake. Allow the cake to cool completely.
- While the cake is cooling, make the frosting. In a large bowl, beat together the cream cheese and butter with an electric mixer until smooth, about 2 minutes. Gradually beat in powdered sugar until creamy. Stir in chopped pecans and spread frosting evenly over cooled cake.
- Chill the cake until ready to serve.
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