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Pineapple ELVIS PRESLEY Cake
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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 439kcal
Author Brandie Skibinski

Ingredients

  • 1 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
  • ½ cup salted butter (1 stick), softened to room temperature
  • 3 cups powdered sugar
  • ½ cup chopped pecans (optional)

Instructions

  • Prepare 1 box yellow cake mix with (ingredients needed to make cake; eggs, oil and water) and bake according to package directions for a 9x13-inch baking pan.
    prepared cake batter in a baking dish.
  • While cake is baking, stir together 20 ounce can crushed pineapple in juice and 1 cup sugar in a small saucepan over medium heat.
    crushed pineapple and sugar in a sauce pan.
  • 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.
    whisking pineapple mixture in a sauce pan.
  • Once the cake is finished baking, while still hot, poke holes all over the top with a fork.
    fully baked yellow cake with holes poked in it.
  • Pour the warm pineapple mixture over the cake. Spread out the pineapple mixture so it evenly covers the cake.
    pineapple mixture spread evenly on top of cake.
  • Allow the cake to cool completely. Once cake is cooled, it's time to start the frosting.
  • In a large bowl, beat together 8 ounce block cream cheese, softened to room temperature and 11/2 cup salted butter (1 stick), softened to room temperature using an electric or stand mixer) on medium speed until smooth, about 2 minutes.
    Butter and cream cheese in a bowl.
  • Gradually add in 3 cups powdered sugar (a little at a time) beating until the frosting is smooth and creamy. Remember, if using a stand mixer, to occasionally scrape down the sides.
    powdered sugar added to whipped butter and cream cheese.
  • Finally, stir in 1/2 cup chopped pecans.
    chopped pecans added to cream cheese frosting in bowl.
  • Drop the frosting by dollops onto the cake. Smooth and spread it to coat.
    Cream cheese frosting spread onto cake.
  • Cover and refrigerate the cake until fully chilled before serving (2 hours). This gives time for the flavors to come together so don't skip this step.
    Elvis Presley Cake slice on a white plate with milk in the background

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 | Sodium: 316mg | Fiber: 1g | Sugar: 65g
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