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Elvis Presley Cake

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Moist yellow cake with a delightful pineapple sauce. One bite, and you'll realize why this was Elvis' favorite!

a fork cutting into a pineapple cake with cream cheese frosting.

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If you are looking for an incredible and unique cake recipe you will love this easy recipe.

This cake is moist and absolutely delicious. Just like our Perfect Pineapple Margarita and our Pina Colada cake, the star flavor here is pineapple. It features a pineapple syrup-soaked cake that is topped with an incredible cream cheese frosting. Finally, it is topped off with crunchy pecans.

It is rumored that Elvis loved pineapple cakes, and often requested them from his Grandma which led to this cake's fun nickname. We know Grandma's make the best cakes, and this is no exception.

It is wonderful for birthdays, picnics, and church pot lucks.

 

Why This Cake Is a Must Make

  1. Easy recipe alert: Today's cake mixes taste just as good if not better than homemade. Transform a $2 box of cake mix into this decadent dessert, no one will even know. Your secret is safe with me!
  2. No mixer required!
  3. Moist Cake: The pineapple syrup ensures this cake has the perfect texture, and never dries out.
  4. Cream Cheese Frosting: Tangy cream cheese and crunchy nuts are the perfect complements to the sweet cake.

Ingredient Notes and Shopping Tips

  1. Cake Mix: I'm partial to Duncan Hine's yellow cake mix, but feel free to use your favorite. You could also use a pineapple upside-down cake mix for more pineapple flavor.
  2. Pineapple: Buy pineapple in its own juice vs. heavy syrup. We'll make our own syrup where we can control the sweetness.
  3. If you don't like pecans feel free to use walnuts instead or to leave them out entirely.
yellow cake with cream cheese icing and pecans in a glass 9x13 pan.

How To Make Elvis Cake

  1. Prep Work: Preheat oven and grease pan.
  2. Cake: Bake cake according to box directions.
  3. Syrup: Combine pineapple and sugar. Boil for 2-3 minutes. Poke holes in the cake, and pour over.
  4. Frosting: Combine butter, cream cheese, vanilla, and salt. Add powdered sugar and heavy cream.
  5. Garnish: Garnish with pecans.

Tips and Tricks

  1. Line your baking dish with nonstick foil for easy cutting and cleanup.
  2. Keep a close eye on your pineapple mixture. Fruit and sugar can burn quickly.
  3. Quickly soften butter and cream cheese by cutting it into smaller pieces, or by putting it in a warm water bath. Do not melt in the microwave as it will not lead to a light and fluffy frosting.

Frequently Asked Questions

How Long Does It Last?


This cake will last about 4 to 5 days when it is stored properly. If frozen, the cake will last for 6 months when stored in an airtight container. 

How Should I Store It?

This cake should be stored in the refrigerator. Always store cake in an airtight container or covered well to prevent it from getting stale. 

Can You Make It Ahead?

Yes, it actually tastes better the next day! I would suggest making it no more than 1-2 days in advance.

Can You Freeze It?

Yes! I love to freeze cakes. It is a simple way to keep cake on hand for whenever the craving strikes. I cut the cake into individual pieces so that I only have to take out whatever amount a need instead of having to take out the whole cake. 

More Cakes To Try

Twix Cake

Funfetti Cake

Cookies and Cream Poke Cake

Chocolate Bundt Cake

Poke Cake

a slice of yellow pineapple cake with cream cheese icing on a white plate.

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📖 Recipe

Elvis Presley Cake

Moist yellow cake with a delightful pineapple sauce. One bite, and you'll realize why this was Elvis' favorite!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Southern
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 Slices
Calories: 352kcal

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Ingredients

  • 1 Box Yellow Cake Mix Plus Ingredients Called For on the Box
  • 1 20 Ounce Can Pineapple
  • 1 Cup Sugar
  • 8 Ounces Cream Cheese Softened
  • ½ Cup Butter Softened
  • 3 Cups Powdered Sugar
  • 1 Pinch Salt
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Heavy Cream
  • ½ Cup Pecans Roughly Chopped
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Instructions

  • Bake cake according to the box directions for a 9x13 baking pan.
  • In a small kettle, combine pineapple and sugar. Bring to a boil, and cook for 2 minutes.
  • When the cake is done, poke holes in it using a wooden spoon. Then pour pineapple mixture over the top. Cool completely.
  • In a large bowl, combine butter and cream cheese until smooth. Stir in salt, and vanilla.
  • Gradually add powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
  • Evenly spready frosting onto cake. Top with pecans.

Notes

Ingredient Notes:
  1. Cake Mix: I'm partial to Duncan Hine's yellow cake mix, but feel free to use your favorite. You could also use a pineapple upside-down cake mix for more pineapple flavor.
  2. Pineapple: Buy pineapple in its own juice vs. heavy syrup. We'll make our own syrup where we can control the sweetness.
  3. If you don't like pecans feel free to use walnuts instead or to leave them out entirely.
 
Storage: 
  1. Store in the refrigerator for up to 5 days.
  2. Freeze for up to 6 months.

Nutrition

Calories: 352kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 130mg | Potassium: 49mg | Fiber: 1g | Sugar: 47g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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