This Elvis Presley Cake starts with a boxed cake mix and topped with an amazing pineapple glaze and the most delicious homemade frosting!
THE BEST ELVIS PRESLEY CAKE
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! this recipe definitely fits that bill!![ELVIS PRESLEY Cake slice on a white plate with milk in the background](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 533 800"></svg>)
TIPS FOR MAKING THIS PINEAPPLE GLAZED CAKE:
- To really enhance the pineapple flavors, you can use a pineapple cake mix.
- 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
yellow cake mix
(ingredients needed to make cake; eggs, oil and water)
crushed pineapple in juice (not heavy syrup)
sugar
cream cheese
unsalted butter
powdered sugar
chopped pecans
HOW TO MAKE THIS DELICIOUS ELVIS PRESLEY CAKE:
Prepare yellow cake mix according to package directions for a 9x13 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 fridge.![Elvis Presely Cake, slice on a plate with milk](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 533 711"></svg>)
CRAVING MORE RECIPES? GIVE THESE A TRY!
HOMEMADE ITALIAN CREAM CAKE
PINEAPPLE PUDDING POKE CAKE
COCONUT CREAM POKE CAKE
PINEAPPLE COCONUT CAKE
THE BEST PINEAPPLE FLUFF
THE BEST 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!
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Servings: 12
Calories: 439kcal
Ingredients
- 1 box yellow cake mix
- (ingredients needed to make cake; eggs, oil and water)
- 1 (20 oz) can crushed pineapple in juice (not heavy syrup)
- 1 cup sugar
- 1 8 oz block cream cheese softened
- ½ cup unsalted butter (1 stick) at room temperature
- 3 cups powdered (confectioners) sugar
- ½ cup chopped pecans optional
Instructions
- Prepare yellow cake mix according to package directions for a 9 x 13" 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.
- 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).
Video
Notes
The cake will keep for up to 5 days when stored, covered, in the fridge.
Nutrition
Calories: 439kcal | Carbohydrates: 83g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 316mg | Potassium: 39mg | Fiber: 1g | Sugar: 65g | Vitamin A: 236IU | Calcium: 96mg | Iron: 1mg
Nutritional Disclaimer
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Originally published: November 2013
Updated & republished: August 2020
Jeanisa
I made this as a treat for the lady who helps take care of me. I’m a paraplegic and she helps with showers, personal things. She’s a huge fan of Elvis! She was wondering what I was making and I wouldn’t tell her until she had the first bite! She said the cake was SO moist and delicious! Told her then what it was called. She was SO surprised! Delicious and will make again for sure! My pineapples were only in a 20oz can. I added another 1/2 cup of sugar while melting it in the pot. FYI
Mildred Adams
When I retired 2 years ago I said I would start baking more. Believe it or not this is the first cake I made
Reminds me a 7up cake. It is delicious and everyone thinks so.
Virginia
Was the pineapple supposed to be drained? It was very ruunny when poured on the cake.
Denise
I would love this book. I have pinned this recipe and also love to read Christy Jordan's blog.. denisecott@yahoo.com
bubblegum
great post!
Heidi Stephens
Pinned onto the "Noms" board!
Heidi Stephens
I love, love, love cookbooks! I'm a "collector", lol! I also read Christy Jordan's first cookbook (not just cooked the recipes, but read the content), and it was awesome.