Description
This Elvis Presley Cake is an irresistibly moist pineapple cake topped with a rich cream cheese frosting and finished with sweet coconut for the perfect balance of tangy and indulgent flavors.
Ingredients
Scale
- 1 box yellow cake mix (about 430–450 g)
- Ingredients listed on cake mix box (usually eggs, oil, water)
- 1 can (565 g / 20 oz) crushed pineapple in juice (do not drain)
- ¾ cup (150 g) granulated sugar
- 225 g (8 oz) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (or whipped cream)
- ½ cup chopped pecans or walnuts
- extra pineapple bits
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the yellow cake mix according to package directions.
- Pour batter into a greased 9×13 inch (23×33 cm) pan.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- In a saucepan, combine crushed pineapple (with juice) and sugar.
- Heat over medium until sugar dissolves and mixture becomes syrupy (about 5 minutes).
- While the cake is still warm, poke holes all over using a fork or skewer.
- Pour the warm pineapple mixture evenly over the cake.
- Allow cake to cool completely so the flavor soaks in.
- Beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar gradually.
- Mix in vanilla extract.
- Fold in whipped topping until light and airy.
- Spread frosting evenly over the cooled cake.
- Sprinkle chopped nuts on top if desired.
- Refrigerate for at least 30 minutes for best texture.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Elvis Presley Cake, pineapple cake, Southern dessert