Elvis Presley Cake (Print Version)
Discover how to make Elvis Presley Cake, a nostalgic dessert with a pineapple topping and cream cheese frosting.
# Ingredients:
01 -
1 box yellow cake mix
02 -
Ingredients needed to make cake: eggs, oil, and water
03 -
20 ounce can crushed pineapple in juice (not heavy syrup)
04 -
1 cup sugar
05 -
8 ounce block cream cheese, softened to room temperature
06 -
½ cup salted butter (1 stick), softened to room temperature
07 -
3 cups powdered sugar
08 -
½ cup chopped pecans (optional)
# Instructions:
01 -
Prepare 1 box of yellow cake mix using eggs, oil, and water as specified on the package directions. Bake in a 9x13-inch pan according to the instructions.
02 -
In a small saucepan over medium heat, combine the 20 ounce can of crushed pineapple in juice with 1 cup of sugar. Bring the mixture to a boil, stirring constantly, until the sugar dissolves (about 2-3 minutes). Remove from heat and set aside.
03 -
Once the cake has finished baking, immediately poke holes all over the top using a fork. Pour the warm pineapple mixture evenly across the cake, spreading to cover the surface.
04 -
Allow the cake to cool completely before proceeding with the frosting.
05 -
In a large bowl, beat together the softened 8 ounce block of cream cheese and ½ cup of softened salted butter using an electric or stand mixer on medium speed until smooth (about 2 minutes). Gradually add 3 cups of powdered sugar, a little at a time, beating until the frosting is smooth and creamy. Scrape down the sides as needed.
06 -
Stir in ½ cup chopped pecans (if using).
07 -
Drop dollops of the frosting evenly onto the cooled cake. Smooth and spread the frosting to coat the entire surface.
08 -
Cover the frosted cake and refrigerate for at least 2 hours to allow the flavors to come together before serving.
# Notes:
01 -
Refrigeration is necessary to let the flavors meld and enhance the cake's taste.