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This is the cake you bring to a potluck when you want the pan to come home empty. It starts with a boxed yellow cake mix, which keeps things simple, but the real magic happens when hot pineapple syrup seeps into the warm cake and a thick layer of cream cheese frosting seals it all in.
I first made this for a summer gathering and watched people go back for seconds before they finished their first slice. The combination of sweet pineapple and tangy frosting is hard to resist, and the pecans on top give it just enough crunch to keep every bite interesting.
What goes into the pan
This cake relies on pantry staples and a few fridge basics. Use a good quality yellow cake mix and full-fat cream cheese for the best texture. The canned crushed pineapple must include its juice, so do not drain it.
- Yellow cake mix. The foundation of the cake. It bakes up light and fluffy and soaks up the pineapple syrup beautifully.
- Whole milk. Adds richness to the batter and keeps the crumb tender.
- Vegetable oil. Keeps the cake moist for days, which is important once the pineapple soaks in.
- Eggs. Give the cake structure and help it rise tall in the pan.
- Crushed pineapple with juice. The signature flavor. The juice becomes a syrup with sugar and seeps into every hole you poke.
- Granulated sugar. Cooks down with the pineapple to create a thick, pourable glaze.
- Cream cheese. The base of the frosting. Use a full-fat block, not the spreadable kind in a tub.
- Unsalted butter. Adds richness and helps the frosting whip up light and creamy.
- Powdered sugar. Sweetens and thickens the frosting to a spreadable consistency.
- Vanilla extract. Rounds out the tang of the cream cheese with warm sweetness.
- Chopped pecans. The final crunch on top. Their earthy flavor balances all the sweetness.
How to build it
- Bake the cake. Preheat the oven to 350°F (175°C). Grease a 9 by 13 inch baking dish. Beat the cake mix, milk, oil, and eggs until smooth, then pour into the dish. Bake for 28 to 33 minutes until golden and a toothpick inserted in the center comes out clean.
- Cook the pineapple syrup. While the cake bakes, combine the crushed pineapple with its juice and the granulated sugar in a medium saucepan. Bring to a boil over medium heat, stirring often, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from the heat.
- Poke and soak. As soon as the cake comes out of the oven, poke holes all over the top with the handle of a wooden spoon. Pour the hot pineapple mixture evenly over the surface and gently spread it with a spatula. Let the cake cool completely.
- Make the frosting. Beat the softened cream cheese and butter together until completely smooth and fluffy. Gradually add the powdered sugar and vanilla, beating until spreadable. Thin with a teaspoon of milk if needed.
- Frost and garnish. Spread the frosting over the cooled cake in an even layer. Sprinkle the chopped pecans generously across the top.
- Chill before slicing. Refrigerate the cake for at least 2 hours, or overnight if you can wait. The cold sets the frosting and lets the pineapple soak in fully.
The poke cake method
The reason this cake stays so moist is the hot syrup poured over the warm cake. When you poke holes while the cake is still warm, the porous crumb opens up and drinks in the pineapple mixture. If you wait until the cake cools, the crumb sets and the syrup pools on top instead of sinking in. Use the handle end of a wooden spoon for clean, round holes that hold syrup without tearing the cake. If you enjoy this style of dessert, our banana pudding cake uses a similar soak-and-chill method with a southern twist.
Frosting without lumps
Cold cream cheese will leave tiny lumps in your frosting no matter how long you beat it. Let the block sit on the counter for at least 45 minutes before you start. When it is truly soft, it whips into a silky frosting in minutes. Beat the butter and cream cheese together first, before you add any sugar, so the mixture is completely smooth. If the frosting feels too thick to spread, add milk one teaspoon at a time. It thins quickly.
Swaps that still sing
Walnuts work in place of pecans if that is what you have. You can also use white cake mix or even pineapple-flavored cake mix for a stronger fruit note. If you want to skip the nuts entirely, try toasted coconut flakes for a different kind of crunch. This is the kind of easy shortcut cake that relies on a boxed mix, much like our easy lemonade cake. For another fruit-forward dessert, our pineapple pound cake is worth a try.
Storing and serving
Because of the cream cheese frosting, this cake must be refrigerated. Cover the pan tightly with plastic wrap or foil and store it in the fridge for up to 3 days. The pineapple will continue to settle into the crumb, so slices actually get better on day two. Let cold slices sit at room temperature for 10 minutes before serving if you prefer a softer frosting. The FDA safe food handling guidelines recommend keeping dairy-based baked goods refrigerated.
Make it ahead
This cake is an ideal make-ahead dessert. Bake and frost it the day before your event and let it chill overnight. The flavors meld together in the fridge and the frosting firms up enough to transport easily. If you need to travel with it, keep the pecans in a small bag and sprinkle them on just before serving so they stay crunchy.
FAQs
- Why is it called Elvis Presley Cake?
Internet lore claims this pineapple-topped cake was Elvis Presley's favorite dessert and that his grandmother made it for him as a child. No solid historical evidence confirms this, but the name stuck because the cake feels like the kind of rich, comforting southern dessert fit for a legend.
- Can I use fresh pineapple instead of canned?
You can, but you will need to crush it finely and add extra juice to match the volume of syrup needed. Canned crushed pineapple is easier because the juice is already balanced and plentiful. If using fresh, simmer it a few minutes longer to soften the fruit.
- Does this cake need to be refrigerated?
Yes. Because the frosting contains cream cheese and butter, it must be kept cold. Cover the pan and refrigerate for up to 3 days. Let slices sit out for 10 minutes before serving if you prefer a softer bite.
- Can I make this cake ahead of time?
Absolutely. In fact, it tastes better after chilling for several hours or overnight. The pineapple soaks in more fully and the frosting sets to a creamy, sliceable texture that holds up well on a buffet table.
- Can I use a different cake mix flavor?
White or pineapple cake mix both work well. White cake gives a slightly lighter crumb, while pineapple cake mix amplifies the tropical flavor. Avoid chocolate or strongly flavored mixes, which clash with the pineapple topping.
- How do I keep the cake from getting soggy?
Pour only the amount of pineapple syrup the recipe calls for and let the warm cake absorb it naturally. Do not add extra juice. Allow the cake to cool completely before frosting so the cream cheese does not melt into the surface.
- What can I use instead of pecans?
Walnuts or toasted coconut flakes are great substitutes. For a nut-free version, try crushed vanilla wafers or graham crackers sprinkled on top just before serving.
- Can I freeze Elvis Presley Cake?
You can freeze the unfrosted cake for up to one month. Wrap it well in plastic wrap and foil. Thaw overnight in the refrigerator, then frost and top with pecans before serving for the freshest texture.
