Elvis Presley Cake

Elvis Presley Cake


1 box yellow cake mix 432 g or 15.25 oz.

Ingredients called for on the box of cake mix

1 box of 16 oz. crushed pineapple in its own juice, undrained (454 g)

1 cup granulated sugar 200 g

1/2 teaspoon vanilla extract 2.5 ml

1 packet of 8 oz. cream cheese, softened (226 g)

1/2 cup 1 stick unsalted butter, at room temperature (113 g)

3 cups powdered sugar 360 g

1 cup chopped pecans (113 g)


Preheat your oven to the temperature recommended on the cake mix box.

Combine cake mix and ingredients called for on box and bake cake in 9×13-inch baking dish according to package directions.

While the cake bakes, add the crushed pineapple, granulated sugar and vanilla extract to a medium saucepan over medium heat.

Bring to a boil, stirring constantly, until the sugar has dissolved, about 2-3 minutes. Remove from heat and set aside.

When the cake is baked, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple mixture evenly over the cake. Let the cake cool completely.

While the cake is cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth, about 2 minutes.

Gradually stir in powdered sugar until creamy. Stir in chopped pecans and spread frosting evenly over cooled cake.

Refrigerate the cake until ready to serve.


This cake is best served chilled, so be sure to refrigerate before serving.

You can use yellow cake mix with pudding for extra moistness and richness.

If you don’t like pecans, you can use another type of nut or eliminate them altogether.

You can also add a few drops of food coloring to the frosting to make it more festive.


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