Elvis Presley Cake

This Elvis Presley cake is made with crushed pineapples then topped with homemade cream cheese frosting that's packed with chopped pecans. I love bringing this pineapple cake with me to summer BBQs and other special occasions because it's always a hit!

5 from 1 vote

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Keyword: elvis presley cake, pineapple cake, pineapple cake with pecans, cream cheese frosting with pecans

Prep Time: 25

Cook Time: 30

Chilling Time: 2

Total Time: 2 55

Servings: servings

Calories: 380kcal

Equipment

Ingredients

Ingredients For The Elvis Presley Cake

15.25 oz box of yellow cake mix eggs, oil, water
20 oz crushed pineapples in juice (do not drain)
1/2 cup white granulated sugar
2 tbsp corn starch
2 tbsp unsalted butter

Ingredients For The Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
3/4 cup chopped pecans
1 tsp vanilla extract
3 cups powdered sugar

Instructions

First, start by making the cake according to the package instructions. You’ll need eggs, oil and water.
Preheat the oven to 350 degrees F or whatever the package instructions recommend.
Combine the cake mix, eggs, oil and water in a stand mixer or in a bowl if using a hand mixer. Mix until well combined.
Pour the cake batter into a greased 9×13 baking dish.
Bake the yellow cake according to the package instructions. It took mine 30 minutes to finish baking.
In a sauce pan over medium high heat, combine the pineapple, sugar, corn starch and butter. Stir occasionally for about 5-7 minutes or until the pineapple topping thickens.
Remove the pineapple mixture from the heat.
Once the cake is finished baking, remove it from the oven and use a fork to poke holes in the cake.
Pour the pineapple mixture over the cake while still hot. Let the cake cool down for about 30 minutes before topping with the frosting.
Start preparing the cream cheese frosting. Combine the softened butter and cream cheese in a stand mixer or in a bowl if using a hand mixer. Mix until you have a creamy texture.
Add in the vanilla extract and powdered sugar about 1/4 cup at a time to avoid the sugar from flying everywhere. Mix until well combined.
Stop mixing and fold the chopped pecans in with a spatula.
Top your cooled cake with the cream cheese frosting. Use a spatula to spread the frosting with pecans over the cake.
Cover and transfer to the refrigerator to chill for at least 2 hours.
Finally, serve a slice of this delicious Elvis Presley cake with a cold glass of milk and enjoy.

Video

Notes

Use pineapple cake mix if you want more pineapple flavor. I’ve tried it both ways and I prefer the yellow cake mix.
Make sure to use crushed pineapple in juice and not syrup. The syrup is too heavy and will most likely cause the cake to become soggy.
Follow the instructions on the back of the cake mix box when making the cake. Make sure you have all the ingredients you’ll need to make the cake.

Nutrition