Description
A close-up shot of the Elvis Presley Cake, featuring a moist pineapple-filled base topped with rich cream cheese frosting and sprinkled with toasted pecans.
Ingredients
For the Cake:
1 (15.25 oz) box Duncan Hines Signature Pineapple Supreme Moist Cake Mix (or white/yellow cake mix)
Ingredients listed on the cake mix box (usually water, oil, and eggs)
1 (8 oz) can crushed pineapple in 100% juice (do not drain)
1 cup granulated white sugar
For the Frosting:
1 stick (½ cup) unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 cups powdered sugar
1 cup chopped pecans
Instructions
Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package directions and pour the batter into a greased 9×13-inch baking pan.
Bake as directed, or until a toothpick inserted into the center comes out clean.
Add the Pineapple Topping:
While the cake is baking, heat the crushed pineapple (with juice) and 1 cup sugar in a saucepan over medium heat. Bring to a gentle boil, stirring until the sugar is fully dissolved. Remove from heat.
Once the cake is done baking, let it cool for 10–15 minutes. Then, using a fork, poke holes all over the top of the cake.
Slowly pour the warm pineapple mixture over the cake, letting it soak in.
Make the Frosting:
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the vanilla extract and gradually mix in the powdered sugar until fluffy.
Gently spread the frosting over the cooled cake. It’s okay if some of the pineapple peeks through—it adds character!
Finish & Serve:
Sprinkle chopped pecans generously over the frosted cake. Slice, serve, and enjoy the King’s favorite treat!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Chill Time (optional): 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12–15