Elvis Presley Cake
This Elvis Presley Cake is a rich and moist pineapple poke cake topped with a creamy pecan cream cheese frosting. A Southern favorite said to be loved by the King of Rock and Roll himself!
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
Cake
- 1 box yellow cake mix
- 1 can crushed pineapple with juice (20 oz)
- 1 cup granulated sugar
Frosting
- 1 package cream cheese softened (8 oz)
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans to sprinkle on top
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- While the cake is baking, combine the crushed pineapple and granulated sugar in a saucepan. Cook over medium heat until boiling, then reduce heat and simmer for 3–5 minutes.
- Once the cake is done, remove it from the oven and poke holes all over the top with a skewer or fork. Pour the warm pineapple mixture evenly over the cake. Let it soak in and cool completely.
- To make the frosting, beat the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar and vanilla extract until smooth.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans on top.
- Chill before serving for best results.
Notes
For added flavor, you can toast the pecans before sprinkling them on the cake. This cake tastes even better the next day!