Description
This Elvis Presley Cake is a moist and flavorful dessert featuring a classic yellow cake soaked in a warm pineapple and sugar mixture, topped with a rich cream cheese and butter frosting mixed with toasted pecans. The combination of tropical fruit and creamy frosting makes it a nostalgic treat that’s perfect for gatherings and celebrations.
Ingredients
For the Cake
- 1 box yellow cake mix (with required eggs, oil, and water as per package instructions)
Pineapple Syrup
- 1 (20 ounce) can crushed pineapple in juice (not heavy syrup)
- 1 cup sugar
Frosting
- 8 ounce block cream cheese, softened to room temperature
- 1/2 cup salted butter (1 stick), softened to room temperature
- 3 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the Cake: Mix the yellow cake mix according to the package instructions using the required eggs, oil, and water. Pour batter into a 9×13-inch baking pan and bake as directed.
- Make Pineapple Syrup: While the cake bakes, combine the crushed pineapple (with juice) and sugar in a small saucepan over medium heat.
- Boil Syrup: Bring the pineapple and sugar mixture to a boil, stirring constantly for about 2-3 minutes until the sugar dissolves completely. Remove from heat and set aside.
- Prepare Cake for Syrup: When the cake finishes baking and is still hot, poke holes evenly across the top using a fork.
- Soak Cake: Pour the warm pineapple mixture evenly over the cake, allowing it to soak into the holes. Spread the mixture to cover the entire surface.
- Cool Cake: Let the cake cool completely before proceeding to frosting.
- Make Frosting: In a large bowl, beat together the softened cream cheese and butter on medium speed for about 2 minutes until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, a little at a time, beating continuously until the frosting is smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add Pecans: Fold in the chopped pecans to the frosting gently.
- Frost Cake: Drop dollops of the frosting onto the cooled cake and spread evenly to cover completely.
- Chill: Cover the cake and refrigerate for at least 2 hours to let the flavors meld and to set the frosting before serving.
Notes
- Using crushed pineapple in juice (not heavy syrup) keeps the cake from becoming overly sweet and soggy.
- Softening the cream cheese and butter to room temperature ensures a smooth frosting without lumps.
- Chilling the cake after frosting is essential for the best texture and flavor melding.
- The pecans in the frosting add a nice crunch but can be omitted if desired or for nut allergies.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
