This moist, indulgent Elvis Presley Cake brings together the perfect blend of sweet pineapple and creamy frosting for a dessert that never fails to impress. I’ve served this at countless family gatherings where it disappears faster than any other dessert on the table.
When I first made this cake for my father’s birthday, he declared it his favorite dessert of all time. Now it’s requested at every family celebration, and I’ve happily obliged for over a decade.
Ingredients
- Yellow cake mix: provides the perfect base for this recipe and saves significant preparation time
- Crushed pineapple: creates a sweet fruity layer that soaks into every bite look for pineapple in juice rather than syrup for best results
- Granulated sugar: caramelizes slightly with the pineapple creating a delicious glaze
- Cream cheese: should be full fat and completely room temperature for the smoothest frosting
- Butter: also needs to be fully softened but not melting for proper frosting texture
- Powdered sugar: creates that perfectly smooth frosting texture always sift if it has lumps
- Pecans: add a wonderful textural contrast choose freshly chopped for best flavor
How To Make Elvis Presley Cake
- Bake The Cake:
- Prepare your yellow cake mix according to the package directions for a 9×13 inch pan. Make sure not to overbake as you want the cake to remain moist to absorb the pineapple mixture. The edges should just be turning golden and a toothpick inserted in the center should come out with a few moist crumbs.
- Prepare The Pineapple Mixture:
- While the cake bakes, combine the crushed pineapple with its juice and the granulated sugar in a saucepan. Heat this mixture until it comes to a gentle boil, stirring constantly to prevent scorching. The sugar needs to fully dissolve, which usually takes about 2-3 minutes. Remove from heat once bubbling and sugar has dissolved.
- Create The Poke Cake:
- Immediately after removing the cake from the oven, use a fork to poke holes all over the hot cake. Make sure to poke deeply and create holes about half an inch apart for optimal absorption. Pour the warm pineapple mixture evenly over the hot cake, using a spatula to spread the pineapple pieces evenly across the surface.
- Make The Frosting:
- After the cake has completely cooled to room temperature, prepare the cream cheese frosting. Beat the softened cream cheese and butter together for a full two minutes until the mixture is completely smooth with no lumps. Add the powdered sugar gradually, about half a cup at a time, beating well between additions until you achieve a smooth, spreadable consistency.
- Frost And Finish:
- Add the chopped pecans to the frosting if using and stir just until incorporated. Drop large dollops of frosting across the cake surface, then gently spread to create an even layer. Work from the center outward using a light touch to avoid pulling up the pineapple layer. Refrigerate for at least two hours before serving to allow flavors to meld.
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