Elvis Presley Cake (Print version)
A moist yellow poke cake soaked in sweet pineapple syrup and topped with tangy cream cheese frosting and crunchy pecans.
# Ingredients:
For the cake
01 -
1 box (15.25 oz) yellow cake mix
02 -
1 cup whole milk
03 -
1/2 cup vegetable oil
04 -
3 large eggs
For the pineapple topping
05 -
1 can (20 oz) crushed pineapple, undrained
06 -
1 cup granulated sugar
For the frosting
07 -
8 oz (225 g) cream cheese, softened
08 -
1/2 cup (115 g) unsalted butter, softened
09 -
3 cups powdered sugar, sifted
10 -
1 teaspoon vanilla extract
11 -
1-2 tablespoons milk (if needed)
For the topping
12 -
1 cup chopped pecans
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9 by 13 inch baking dish. Beat the cake mix, milk, oil, and eggs until smooth. Pour into the dish and bake for 28 to 33 minutes until golden and a toothpick inserted in the center comes out clean.
02 -
While the cake bakes, combine the crushed pineapple with its juice and sugar in a saucepan. Bring to a boil over medium heat, stirring often, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat.
03 -
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 spread gently. Let the cake cool completely.
04 -
Beat the softened cream cheese and butter together until fluffy and smooth. Gradually add the powdered sugar and vanilla. Thin with milk if needed, one teaspoon at a time.
05 -
Spread the frosting over the cooled cake. Sprinkle chopped pecans evenly across the top.
06 -
Refrigerate the cake for at least 2 hours, or overnight, before slicing.
# Good to know:
01 -
Best served cold. The cake improves after chilling overnight.
02 -
Serves 12 generous portions from a 9 by 13 inch pan.