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
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)
HOW TO MAKE THIS DELICIOUS ELVIS PRESLEY CAKE:
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THE BEST ELVIS PRESLEY CAKE
- 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
- 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).
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: November 2013
Updated & republished: August 2020