Description
Elvis Presley Cake is a moist and flavorful dessert inspired by the King of Rock ‘n’ Roll’s favorite flavors. This unique cake combines a white cake mix enhanced with crushed pineapple and vanilla, topped with rich cream cheese frosting and crunchy pecans. Perfect for gatherings, it serves 12 and delivers a harmonious blend of sweetness and texture that makes it a standout treat.
Ingredients
Scale
For the Cake:
- 1 box white cake mix
- 8 oz can crushed pineapple (with juice)
- 1 cup granulated sugar
- ½ tsp vanilla extract
For the Frosting:
- 8 oz package cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ tsp vanilla extract
- 3 cups crushed pecans
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, crushed pineapple with juice, granulated sugar, and ½ teaspoon of vanilla extract. Stir until all ingredients are well combined and the batter is smooth.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or lined 9×13 inch baking pan. Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Make the Frosting: While the cake cools, beat the softened cream cheese and butter together in a medium bowl until creamy and smooth. Gradually add the powdered sugar, continuing to beat, then mix in ½ teaspoon vanilla extract until fully blended and fluffy.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake using a spatula or knife.
- Add the Pecans: Sprinkle the 3 cups of crushed pecans evenly on top of the frosting, covering the entire surface to create a crunchy and nutty topping.
- Serve and Enjoy: Cut the cake into 12 portions and serve. Store leftovers covered in the refrigerator to keep the frosting fresh.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute crushed pecans with walnuts if preferred.
- If you prefer a less sweet frosting, reduce powdered sugar to 2 ½ cups.
- This cake is best served chilled or at room temperature.
- For an extra moist cake, do not drain the pineapple; use with the juice as stated.
