Elvis Presley Cake

This cake has a flashy name that reportedly leads back to the famed performer. The cake was rumored to have been a hit when it was served to the King of Rock and Roll himself, Elvis Presley. It has also been noted that crushed pineapple, a prominent ingredient in the cake, was one of his favorite flavors.

Elvis Presley Cake

Even if there’s no historical basis to this celebrity cake, the fact remains that it is a tasty dessert, with the unusual elements of nuts, pineapple, and cream cheese frosting complimenting the plain yellow cake base.

Elvis Presley Cake

For this recipe you will beed to make a yellow cake mix as per the instructions on the box.

making yellow cake batter

Then, after the cake comes out of the oven and holes are poked in the top, a cooked pineapple and sugar mixture gets poured over top, soaking right into the cake.

holes poked in Elvis Presley Cake before topping goes oncrushed pineapple on Elvis Presley Cake

The frosting is then mixed with the nuts and spread on top. The end result is a flavorful and very moist cake with an unexpected twist on some familiar ingredients.

frosting for Elvis Presley Cake

This cake would be wonderful served with a cup of hot coffee. Try it next time you need a show stopping dessert and just see if people don’t comment on how utterly delicious the cake is. If it was good enough for Elvis, it’s certainly good enough for us.

Elvis Presley Cake

Elvis Presley Cake

45 minutes to prepare / serves 10-12

Ingredients

  • 1 box yellow cake mix, plus ingredients called for on box
  • 1 (16 oz) can crushed pineapple in juice, undrained
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 cup pecans, chopped

Preparation

  1. Bake cake according to package directions in a 9x13-inch baking dish.
  2. While cake bakes, add crushed pineapple, sugar, and vanilla extract to a medium saucepan over medium heat. Bring to a boil, stirring constantly, until sugar is dissolved, 2-3 minutes. Remove from heat and set aside.
  3. When cake has come out of oven, poke holes all over with the handle of a wooden spoon. Pour pineapple mixture evenly over cake. Allow to cool completely.
  4. While cake cools, 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 pecans and spread frosting evenly over cooled cake.
  5. Chill until ready to serve. Enjoy!

Recipe adapted from Maria's Mixing Bowl.

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