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.
Servings: 15 servings
Calories: 422kcal
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 13x9-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
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.
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 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
Calories: 422kcal | Carbohydrates: 72g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 99mg | Fiber: 1g | Sugar: 59g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg
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