🍍 Elvis Presley Cake (Pineapple Cream Cake)
🧾 Ingredients
For the cake:
1 box yellow cake mix
3 large eggs
1 cup vegetable oil
1 can (565 g) crushed pineapple with juice
1 cup granulated sugar
For the frosting:
1 package (225 g) cream cheese, softened
1/2 cup (115 g) butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional but traditional)
👩🍳 Instructions
- Bake the cake
Preheat oven to 180°C (350°F).
In a large bowl, mix cake mix, eggs, and oil until smooth.
Pour batter into a greased 9×13-inch pan.
Bake for 25–30 minutes, or until a toothpick comes out clean. - Make pineapple topping
While the cake is baking, combine:
Crushed pineapple (with juice)
Sugar
Bring to a gentle boil in a saucepan, stirring occasionally.
Simmer for 2–3 minutes, then remove from heat. - Soak the cake
When the cake comes out hot from the oven, poke holes all over it.
Pour the warm pineapple mixture evenly over the cake.
Let it cool completely so the flavor soaks in. - Make frosting
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla; mix until creamy. - Assemble
Spread frosting over the cooled cake.
Sprinkle chopped pecans on top.
🍽️ Tips
Chill for 1–2 hours before serving—it tastes even better cold.
Walnuts can replace pecans if needed.
For extra indulgence, add coconut flakes on top.