Elvis Presley Cake (+Video)
This Elvis Presley Cake starts with a boxed cake mix and topped with an amazing pineapple glaze and the most delicious homemade frosting!
A PINEAPPLE CAKE WITH A CREAM CHEESE FROSTING
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!
TIPS FOR MAKING ELVIS PRESLEY CAKE:
- To really enhance the pineapple flavors, you can use a pineapple cake mix.
- It’s very important the cream cheese be at room temperature. If it isn’t, your frosting will come out lumpy.
- If you don’t want a cream cheese frosting, just leave out the cream cheese from the frosting recipe.
- 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
- salted butter
- powdered sugar
- chopped pecans
HOW TO MAKE ELVIS PRESLEY CAKE:
Prepare yellow cake mix according to package directions for a 9×13-inch 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.
CRAVING MORE RECIPES?
Elvis Presley Cake (+Video)
Ingredients
- 15.25 ounce box yellow cake mix
- (ingredients needed to make cake; eggs, oil and water)
- 20 ounce can crushed pineapple in juice (not heavy syrup)
- 1 cup sugar
- 8 ounce block cream cheese, softened to room temperature
- 1/2 cup salted butter (1 stick), at room temperature
- 3 cups powdered sugar
- 1/2 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
Nutrition
Nutritional Disclaimer
“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
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
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.
Was the pineapple supposed to be drained? It was very ruunny when poured on the cake.
I would love this book. I have pinned this recipe and also love to read Christy Jordan's blog.. denisecott@yahoo.com
great post!
Pinned onto the "Noms" board!
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.