Description
Indulge in the decadent nostalgia of a classic dessert with this Elvis Presley Cake recipe. Moist pineapple-infused cake topped with a sweet pineapple glaze and creamy cream cheese frosting, finished with a sprinkle of pecans for the perfect crunch.
Ingredients
Scale
For the cake:
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
For the topping:
- 1 cup granulated sugar
- 1 can (20 ounces) crushed pineapple with juice
For the frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F and grease a 9×13-inch baking dish. Mix cake ingredients until combined. Bake for 30–35 minutes.
- Make the pineapple topping: Combine sugar and crushed pineapple in a saucepan. Boil and stir until thickened.
- Add topping to the cake: Poke holes in the cake, pour warm pineapple mixture over it, and let it cool.
- Prepare the frosting: Beat cream cheese and butter until smooth, then add sugar and vanilla. Frost the cooled cake and top with pecans.
Notes
- Chill the cake for at least 1 hour before serving for best results.
- The flavors meld and improve the next day.
- Great for potlucks, holidays, or whenever you’re in the mood for a rich, fruity treat.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 40g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg