Elvis Presley Cake
This easy-to-make, family-friendly cake offers a delightful combination of pineapple, pecans, and a luscious cream topping that’ll leave your taste buds singing.
Servings: 12 servings
Calories: 390kcal
Equipment
- 9x13-inch baking pan
- Mixing Bowl
Ingredients
Ingredients
- 1 box Duncan Hines Signature Pineapple Supreme Moist Cake Mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, mix cake mix, eggs, oil, and water until smooth.
- Fold in crushed pineapple and chopped pecans.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the frosting: Beat softened butter with powdered sugar. Add vanilla and milk a little at a time until a spreadable consistency is reached.
- Once the cake is cool, frost evenly and serve!
Notes
Feel free to mix in shredded coconut for a more tropical twist or double the pecans if you love extra crunch. This cake also pairs beautifully with a scoop of vanilla ice cream.
Nutrition
Calories: 390kcal | Fat: 20g