Elvis Presley Cake

Name: Elvis Presley Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 box yellow cake mix; (ingredients needed to make cake; eggs, oil and water); 1 16 oz can crushed pineapple in juice ((not heavy syrup)); 1 cup sugar; 1 8 oz block cream cheese (softened); 1/2 cup unsalted butter (1 stick) (at room temperature); 3 cups powdered (confectioners) sugar; 1/2 cup chopped pecans (optional)

November 4, 2013 by Brandie @ The Country Cook 207 Comments

I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. It turned out so good that I almost didn’t want to share it with anyone – almost. I promise we will get to this yummy cake, but first, I need to tell you a little bit about the person behind the recipe (ummm…not Elvis, but another superstar in her own right).

Many of you who read my blog are probably already very familiar with this gal because many of you follow along with her blog too. Yep, I’m talking about none other than Christy Jordan from SouthernPlate.com. That’s her, down there, smiling at us from the cover of her latest cookbook, Come Home to Supper. If you don’t already know it, I’m a huge fan of Christy’s website and recipes. Mainly because she’s just a regular Momma, like me, trying to wrangle everyone to the table for a no-fuss (but good!) supper. Christy doesn’t do gourmet or super-fancy or use a bunch of hard-to-find ingredients. She does real. She does easy. And she does it with love.

Not only is Christy an inspirational home cook, she’s also gifted with an inspirational personality. With a bright smile and generations of wisdom that have been passed down to her, she offers up uplifting and positive messages to her millions of readers each day. And we see that in this latest cookbook. Along with her family-friendly recipes, she serves up advice about connecting with your family again over the supper table. And how to cook for your family without feeling overwhelmed and actually enjoying those moments at your supper table.

Christy is a true Southern cook who also is very grounded and she understands that folks these days don’t always have the time or money to be fussing with meals that take all day to cook. So, in this book, she offers up some classic southern favorites like her famous Crispy Breaded Pork Chops with Milk Gravy, alongside some of her more everyday recipes like Catalina Chicken (only 3 ingredients!). There really is something for everyone in here.

Christy’s books would also be a great gift for those young adults who have just moved out on their own or newlyweds. She offers up great instructions on how to use your slow cooker, how to save money on meals and some tips and tricks on how to plan ahead for weekly meals. Plus, Christy always makes all her recipe instructions easy-to-understand with easy-to-find ingredients. It’s a paperback book that will definitely be a well-used book in my cookbook collection.

Because it is my habit, I went and looked to see if there were any sweet recipes in here. And yep, Christy did not disappoint. Among her supper recipes of Oven-Baked Sloppy Joes, Sunday Dinner Ham and Chicken and Wild Rice Casserole, there were some sweet treasures in the back of the book! Score! So you can have your cake and eat it too! And one caught my eye right away. Elvis Presley Cake. Hello darlin’.

Christy says that this is supposedly a cake that Elvis Presley enjoyed on many occasions. Although we have no idea if that is true or not, it was rumored that pineapple was one of his favorite flavors. And hey, even if it isn’t true, this cake is still a superstar dessert!

Ingredients:

1 box yellow cake mix

(ingredients needed to make cake; eggs, oil and water)

1 (16 oz.) can crushed pineapple in juice (not heavy syrup)

1 cup sugar

1 (8 oz.) block cream cheese, softened

1/2 cup (1 stick) unsalted butter, at room temperature

3 cups confectioners’ sugar

1/2 cup chopped pecans (optional)

Directions:

Prepare yellow cake mix according to package directions for a 9×13 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 (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.

Enjoy this hunka hunka burnin’ love right here.

5 from 14 votes