Elvis Presley Cake
This Elvis Presley Cake is a classic pineapple sheet cake or poke cake that is a vintage recipe full of delicious flavor. Easy to make with less than 10 ingredients, it’s a dessert that’s delicious all year round.
Being from the South, Elvis Presley Cake was a delicious pineapple poke cake we would always see at potlucks and gatherings. It’s perfect for feeding a large group since it’s made in a baking dish and takes minutes to assemble.
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While there is no confirmed truth that Elvis requested this cake during his life (he was a lover of pound cake), it’s become associated with his name because of his deep love for pineapple. You may have also heard it called Jailhouse Rock Cake too. If you love a poke cake recipe, my Mocha Tres Leches Cake and Zinger Cake are two other reader favorites.
Table of Contents
Why You’ll Love this recipe
- If you can make a box cake mix, you can make Elvis Presley Cake. It’s super simple and so delicious. Just a yellow cake base, with a pineapple topping and a 5 ingredient cream cheese frosting on top.
- Make this in advance and keep in the fridge. Assemble the layers and allow the pineapple mixture to infuse the cake with flavor before serving.
- Retro cake recipe that everyone will love. Kids and adults are always impressed by this cake and love to learn the story behind it too!
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Yellow cake mix: Use your favorite box mix.
- Eggs: Adds structure, richness, and helps the cake to rise.
- Neutral Oil: Helps the cake stay moist with a tender crumb.
- Crushed pineapple with juice: Adds that fruity and tropical flavor.
- Granulated sugar: Sweetens the pineapple topping just right.
- Cream cheese: Make sure it’s softened before making the frosting.
- Salted butter: Beat with the cream cheese to make the frosting.
- Powdered sugar: Sweetens the frosting and helps it to hold it’s shape.
- Vanilla extract: Adds both floral and caramel notes.
- Chopped pecans: Toast and cool them before chopping to enhance their flavor.
Tools You’ll Need
- Mixing Bowls
- Spatula
- 13″x9″ Baking Dish
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Small Saucepan
how to make Elvis Presley Cake
- Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.
- As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.
- Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.
Expert Tips
- Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
- Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top.
- Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
- If your frosting is too thin, add more powdered sugar. If it’s too thick, then add a teaspoon of more milk.
- Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
- Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.
It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.
Frequently Asked Questions
It’s made with a yellow or white cake base that’s topped with a pineapple sugar mixture and then cream cheese frosting on top of that.
While not traditional, you definitely can. I love chopped pecans or walnuts, and adding toasted coconut would be delicious too.
You probably didn’t let it chill for long enough. I like to put it into the fridge for at least an hour so it can properly set.
More Delicious Dessert Recipes
Elvis Presley Cake
Ingredients
- 15.25 ounce box yellow cake mix
- 4 large eggs
- 1 cup water
- 1/2 cup neutral oil canola, vegetable, or avocado
- 20 ounce can crushed pineapple with juice
- 1 cup granulated sugar
- 8 ounce package cream cheese softened
- ½ cup salted butter softened
- 3 1/2-4 cups powdered sugar sifted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped pecans toasted
Instructions
- Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.
- As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.
- Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.
Notes
- Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
- Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top before serving.
- Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
- If your frosting is too thick, add more powdered sugar. If it’s too thin, then add a teaspoon of more milk.
- Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
- Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
