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Elvis Presley Cake

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Elvis Presley Cake is a moist and fruity Southern-style dessert made with yellow cake, sweet pineapple topping, rich cream cheese frosting, and crunchy candied pecans. This easy-to-make cake is perfect for potlucks, holidays, birthdays, and family gatherings.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Ingredients

  • Cooking spray
  • 1 package (15.25 ounces) yellow cake mix
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 can (8 ounces) crushed pineapple in juice, undrained
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 package (16 ounces) powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/8 teaspoon kosher salt
  • 1/4 cup candied pecans, chopped

Instructions

  1. Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
  2. In a large bowl, combine the yellow cake mix, whole milk, canola oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared baking pan and spread evenly.
  4. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and immediately poke holes all over the surface with a fork. Let cool for 10 minutes.
  6. In a saucepan, combine the crushed pineapple with its juice and granulated sugar. Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves.
  7. Spoon the warm pineapple mixture evenly over the cake, allowing it to soak into the holes. Cool completely for about 30 minutes.
  8. To prepare the frosting, beat the cream cheese and butter together until smooth and creamy.
  9. Gradually mix in the powdered sugar one cup at a time on low speed.
  10. Add vanilla bean paste and kosher salt. Beat until fluffy and smooth.
  11. Spread the frosting evenly over the cooled cake.
  12. Sprinkle chopped candied pecans over the top before serving.

Notes

  • White cake mix can be used instead of yellow cake mix.
  • Add shredded coconut for a tropical flavor variation.
  • Walnuts can replace pecans if desired.
  • Maraschino cherries add extra sweetness and color.
  • Toasted pecans provide extra crunch and flavor.
  • Store the cake covered in the refrigerator for up to 3 days.
  • Allow refrigerated slices to sit at room temperature for 10 to 15 minutes before serving.
  • The cake can be frozen without pecans for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/elvis-presley-cake/