The Elvis Presley Cake is a luscious, Southern-style dessert named after the King of Rock and Roll himself. It starts with a simple yellow cake mix, soaked in a sweet pineapple mixture, and topped with a rich cream cheese frosting. The combination is a moist, tropical-flavored treat with a creamy finish that’s hard to resist.
Why You’ll Love This Recipe
I love how easy this cake is to make, using convenient ingredients while still delivering a homemade taste. The crushed pineapple adds an unexpected tang and juiciness that keeps the cake incredibly moist, and the cream cheese frosting brings everything together with its rich, slightly tangy sweetness. It’s perfect for potlucks, family gatherings, or just when I want a crowd-pleasing dessert with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Yellow cake mix (plus ingredients required by the package—typically eggs, oil, and water)
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Crushed pineapple (with juice)
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Granulated sugar
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Vanilla extract
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Cream cheese
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Unsalted butter
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Powdered sugar
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Optional: chopped pecans or walnuts for garnish
Directions
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I start by baking the yellow cake according to the directions on the box, using a 9×13-inch baking pan.
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While the cake is still warm, I poke several holes all over the top with a fork or the handle of a spoon.
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In a saucepan, I combine the crushed pineapple (with juice) and granulated sugar. I bring it to a boil and let it simmer for a few minutes until it thickens slightly.
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I pour the warm pineapple mixture evenly over the cake, making sure it soaks into the holes.
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I let the cake cool completely before moving on to the frosting.
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To make the frosting, I beat the softened cream cheese and butter together until smooth. I then mix in the powdered sugar and vanilla until light and fluffy.
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I spread the frosting generously over the cooled cake, and sometimes I like to sprinkle chopped pecans on top for a little crunch.
Servings and timing
This cake serves about 12 to 16 people, depending on how it’s sliced. It takes around 10 minutes to prepare, 30 minutes to bake, and an additional 30 to 60 minutes for cooling and frosting.
Variations
When I want to mix things up, I sometimes use a white cake mix instead of yellow for a slightly different flavor. Adding a touch of coconut to the pineapple layer gives it an extra tropical twist. For a more decadent finish, I drizzle a little caramel sauce over the top or swap the pecans for toasted coconut flakes.
storage/reheating
I keep this cake refrigerated in an airtight container, where it stays fresh for up to 5 days. It’s best served chilled or at room temperature. If I want to reheat it, I just pop a slice in the microwave for about 10 to 15 seconds—just enough to warm it slightly without melting the frosting.
FAQs
What is Elvis Presley Cake made of?
It’s made with a yellow cake base, topped with a sweet crushed pineapple mixture, and finished with a cream cheese frosting. Some versions include chopped nuts as a garnish.
Can I make Elvis Presley Cake ahead of time?
Yes, I often make it a day ahead. In fact, letting it sit overnight in the fridge helps the pineapple flavor soak into the cake even more.
Do I need to drain the pineapple?
No, I use the pineapple with the juice. The juice helps create a syrupy layer that makes the cake extra moist.
Can I freeze Elvis Presley Cake?
I can freeze the unfrosted cake for up to two months. I usually wrap it tightly and add the frosting after thawing to keep the texture smooth.
What kind of frosting goes on Elvis Presley Cake?
I use a rich cream cheese frosting with butter, powdered sugar, and vanilla. It adds a perfect balance to the fruity pineapple layer.
Conclusion
The Elvis Presley Cake is a retro classic that’s stood the test of time for good reason. It’s simple, sweet, and full of flavor. I love how it brings a bit of nostalgic charm to the table, and every bite feels like a celebration. Whether I’m making it for a party or just to treat myself, this cake never disappoints.
Print
Elvis Presley Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
The Elvis Presley Cake is a moist Southern-style dessert made with yellow cake mix, sweet crushed pineapple, and a rich cream cheese frosting, offering a luscious tropical flavor with a creamy finish.
Ingredients
- 1 box yellow cake mix (plus ingredients as per package: typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- Optional: 1/2 cup chopped pecans or walnuts for garnish
Instructions
- Preheat oven and prepare yellow cake according to package directions using a 9×13-inch pan.
- While the cake is still warm, poke holes all over the top with a fork or spoon handle.
- In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil and simmer until slightly thickened.
- Pour warm pineapple mixture evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
- For the frosting, beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, and beat until light and fluffy.
- Spread frosting evenly over the cooled cake.
- Optional: Sprinkle chopped pecans or walnuts on top before serving.
Notes
- Best served chilled or at room temperature.
- Can be made a day ahead for enhanced flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
- To reheat, microwave individual slices for 10-15 seconds.
- Unfrosted cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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