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Delicious Elvis Presley Cake topped with creamy frosting and pecans.
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Elvis Presley Cake

A creamy, sweet, and nostalgic dessert featuring moist white cake soaked with pineapple and topped with a rich cream cheese frosting.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Retro
Servings: 12 servings

Equipment

  • 9x13-inch cake pan
  • Mixing Bowl
  • Saucepan
  • Wooden Spoon

Ingredients

Cake Ingredients

  • 1 box White Cake Mix Use your favorite brand.
  • 8 oz Crushed Pineapple With juice.
  • 1 cup Granulated Sugar
  • 1/2 teaspoon Vanilla Extract For pineapple mixture.

Frosting Ingredients

  • 8 oz Cream Cheese Softened.
  • 1/2 cup Butter Softened.
  • 3 cups Powdered Sugar
  • 1/2 teaspoon Vanilla Extract For frosting.
  • 3 cups Crushed Pecans

Instructions

  • Bake the Cake: Prepare the white cake according to package directions, using a 9x13 inch cake pan. Bake in a preheated oven as the box instructs. Once done, let the cake cool in the pan for about 15 minutes.
  • Poke and Pineapple Mixture: Once the cake is slightly cooled but still warm, use the handle of a wooden spoon to gently poke holes all over the surface, spacing them about 1-inch apart.
  • Prepare the Pineapple Mixture: In a small saucepan, combine the entire can of crushed pineapple (juice included), 1 cup granulated sugar, and 1/2 tsp vanilla extract. Stir together over medium heat and bring to a gentle boil, letting it bubble for about 2-3 minutes while stirring occasionally.
  • Soak the Cake: Carefully pour the hot pineapple mixture evenly over the cake, making sure the syrup soaks down into the holes. Allow it to cool completely before frosting.
  • Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and 1/2 teaspoon vanilla extract, mixing well after each addition. Once fully combined and fluffy, stir in 2 cups of the crushed pecans, reserving the rest for garnishing.
  • Frost and Decorate: Evenly spread the cream cheese frosting over the cooled cake. Sprinkle the remaining cup of crushed pecans generously across the top.
  • Chill and Serve: Once frosted, refrigerate for at least 1 hour to let the flavors meld and the frosting set. Slice and serve chilled for best texture and flavor!

Notes

Store leftover cake tightly covered in the refrigerator for up to 5 days. For longer storage, wrap individual pieces and freeze for up to 2 months.