Easy Elvis Presley Cake

5 from 15 votes

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

Course Dessert

Cuisine American, Southern

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings Slices

Calories 352kcal

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.

Ingredient Notes

1. I'm partial to Duncan Hine's yellow cake mix, but feel free to use your favorite.
2. Pineapple: Buy pineapple in its own juice, NOT heavy syrup. We'll make our own syrup, so we can control the sweetness. Do not drain!
3. Heavy Cream: If you don't want to buy heavy cream just for 2 tablespoons, you an use milk instead.

Tips

Easy Cleanup: Line your baking dish with nonstick foil for easy cutting and cleanup.

Poke holes around 2 inches apart using a wooden spoon. Be sure to poke only around ¾ of the way through the cake or your filling will run out the bottom.

Don't Step Away: Keep a close eye on your pineapple mixture. Fruit and sugar can burn quickly.

Quickly soften cream cheese by cutting it into smaller pieces. If you're short on time, place the sealed package in a warm water bath for about 10 minutes.

Butter is softened enough when your finger makes an indent when you touch it. To soften quickly, heat hot water in a glass. Pour out the water and immediately place the glass upside over a stick of butter on a plate. The residual heat will soften the butter.