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Elvis Presley Cake
This Elvis Presley Cake starts with a boxed cake mix and topped with an amazing pineapple glaze and the most delicious homemade frosting!
A PINEAPPLE CAKE WITH A CREAM CHEESE FROSTING
I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. I’ll be honest, I have no clue how it got its name. You always hear that Elvis Presley loved his peanut butter and banana sandwiches but this definitely doesn’t have those flavors. However, it was rumored that he loved pineapple cakes so this recipe definitely fits that bill!
TIPS FOR MAKING ELVIS PRESLEY CAKE
To really enhance the pineapple flavors, you can use a pineapple cake mix.
It’s very important the cream cheese be at room temperature. If it isn’t, your frosting will come out lumpy. See my post on How to Soften Cream Cheese Quickly if you forgot to soften it in time. I also have a great hack for How To Soften Butter Quickly as well.
The pecans are optional in the frosting. Or, feel free to switch it up with walnuts. Pecans are very southern so we think that was only fitting for Elvis.
I haven’t tried making this as a layer cake yet. Once the cake gets saturated with the pineapple glaze, it becomes very moist and therefore doesn’t always lend itself for layering. If you try it, please let me know!
Be sure to look for crushed pineapple in 100% juice, not syrup. The syrup kind is thick and is super sweet.
I think if you like this cake then you will love my other recipe for Southern Pecan Praline Cake. That one is inexplicably delicious!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
yellow cake mix
(ingredients needed to make cake; eggs, oil and water)
crushed pineapple in juice (not heavy syrup)
sugar
cream cheese
salted butter
powdered sugar
chopped pecans
HOW TO MAKE ELVIS PRESLEY CAKE
Prepare yellow cake mix according to package directions for a 9×13-inch baking pan.
While cake is baking, stir together the pineapple and sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar is dissolved (about 2-3 minutes.) Remove from heat and wait for cake to finish baking.
Once the cake is finished baking, while still hot, poke holes all over the top with a fork. Pour the warm pineapple mixture over the cake. Spread out the pineapple mixture so it evenly covers the cake. Allow the cake to cool completely.
Once cake is cooled, it’s time to start the frosting! In a large bowl, beat together the cream cheese and butter (using an electric or stand mixer) on medium speed until smooth, about 2 minutes. Gradually add in the confectioner’s sugar, beating until the frosting is smooth and creamy (remember, if using a stand mixer, to occasionally scrape down the sides.)
Finally, stir in the chopped pecans (if using.) Drop the frosting by dollops onto the cake.
Smooth and spread it to coat. Cover and refrigerate the cake until fully chilled before serving. The cake will keep for up to 5 days when stored, covered, in the refrigerator.
CRAVING MORE RECIPES?
Pineapple Crumb Cake
Homemade Italian Cream Cake
Pineapple Bread Pudding
Pineapple Fluff
Pineapple Casserole
Pineapple Poke Cake
Pig Pickin Cake
Banana Pudding Poke Cake
Originally published: November 2013Updated photos & republished: August 2020
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Elvis Presley Cake
This Elvis Presley Cake starts with a boxed cake mix and topped with an amazing pineapple glaze and the most delicious homemade frosting!
Course DessertCuisine American
Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes
Servings 12
Calories 439kcal
Author Brandie @ The Country Cook
Ingredients1 box yellow cake mix(ingredients needed to make cake; eggs, oil and water)20 ounce can crushed pineapple in juice (not heavy syrup)1 cup sugar8 ounce block cream cheese, softened to room temperature½ cup salted butter (1 stick), softened to room temperature3 cups powdered sugar½ cup chopped pecans (optional)
InstructionsPrepare 1 box yellow cake mix with (ingredients needed to make cake; eggs, oil and water) and bake according to package directions for a 9×13-inch baking pan. While cake is baking, stir together 20 ounce can crushed pineapple in juice and 1 cup sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar is dissolved (about 2-3 minutes). Remove from heat and wait for cake to finish baking. Once the cake is finished baking, while still hot, poke holes all over the top with a fork. Pour the warm pineapple mixture over the cake. Spread out the pineapple mixture so it evenly covers the cake. Allow the cake to cool completely. Once cake is cooled, it's time to start the frosting.In a large bowl, beat together 8 ounce block cream cheese, softened to room temperature and 11/2 cup salted butter (1 stick), softened to room temperature using an electric or stand mixer) on medium speed until smooth, about 2 minutes. Gradually add in 3 cups powdered sugar (a little at a time) beating until the frosting is smooth and creamy. Remember, if using a stand mixer, to occasionally scrape down the sides. Finally, stir in 1/2 cup chopped pecans. Drop the frosting by dollops onto the cake. Smooth and spread it to coat. Cover and refrigerate the cake until fully chilled before serving (2 hours). This gives time for the flavors to come together so don't skip this step.
Video
NotesThe cake will keep for up to 5 days when stored, covered, in the fridge.
NutritionCalories: 439kcal | Carbohydrates: 83g | Protein: 2g | Fat: 12g | Sodium: 316mg | Fiber: 1g | Sugar: 65g
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