There’s something special about a dessert that feels nostalgic and comforting, and this Elvis Presley Cake is exactly that. It’s incredibly moist, bursting with pineapple sweetness, and topped with a creamy frosting that melts right into the cake. This one always disappears fast — whether it’s family gatherings, potlucks, or a random late-night craving. If you love old-school Southern desserts, prepare to fall in love.
Step-by-Step Instructions
Bake the Cake
Prepare your favorite yellow cake mix according to the package directions and bake it in a 9×13 pan until a toothpick comes out clean. While it bakes, get the pineapple topping ready so it’s fresh and warm when the cake comes out.
Add the Pineapple Topping
In a saucepan, heat the crushed pineapple together with sugar until it begins to bubble and the sugar fully dissolves. As soon as the cake comes out of the oven, poke holes all over the surface using a fork, then slowly pour the hot pineapple mixture across the top so it seeps into every bite. Let the cake cool completely.
Make the Frosting
Blend softened cream cheese and butter until smooth and creamy. Gradually mix in powdered sugar until the frosting becomes light and fluffy. If you’re a pecan fan, fold some in for extra crunch.
Frost & Finish
Once the cake is fully cooled, drop spoonfuls of frosting across the top and gently spread it out. Add a sprinkle of nuts if you like a little texture. Refrigerate the cake to help the flavors settle, and serve chilled.
Tips for the Best Results
- Chill the cake before serving, it makes the texture unbelievable.
- Let the pineapple mixture soak in completely to keep the cake extra moist.
- Toast the pecans first for more flavor.
- Use an electric mixer for the frosting so it’s super fluffy.
- Make it a day ahead, it tastes even better the next day.
FAQ
Can I use fresh pineapple instead of canned?
Yes! just make sure to include the juice when heating it so the topping stays syrupy.
Do I have to add nuts?
Not at all! They’re optional. The cake is amazing with or without them.
How long does this cake last?
Up to 3 days in the refrigerator. It’s actually best after sitting overnight.
Can I freeze it?
Yes, freeze slices tightly wrapped for up to 2 months. Thaw in the fridge for best texture.
What makes this the “Elvis Presley Cake”?
It’s inspired by one of the King’s favorite flavor combinations pineapple and rich creamy frosting.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Calories: Approx. 450 kcal
Protein: 4g
Carbs: 65g
Fat: 20g
Ingredients
Instructions
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, and milk. Beat with an electric mixer for 1 minute. Scrape down the sides of the bowl and beat for an additional 2 minutes, or until smooth.
Pour batter into the prepared baking dish and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, in a medium saucepan, combine crushed pineapple and granulated sugar. Bring to a boil over medium-high heat, stirring constantly until sugar is dissolved. Remove from heat.
Once the cake is done, remove it from the oven and poke holes all over the top with a fork.
While the cake is still hot, pour the hot pineapple mixture evenly over the top, ensuring it covers the entire surface. Let cool completely.
For the frosting, in a large mixing bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
Gradually add confectioners' sugar, scraping down the sides of the bowl as needed, and continue beating until the frosting is light and fluffy. Stir in chopped pecans, if desired.
Drop dollops of frosting onto the cooled cake. Gently spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle with additional pecans, if desired.Nutrition