Ah, great pick! 🎸 The Elvis Presley Cake is a Southern classic dessert that’s as rich and indulgent as the King himself. It starts with a pineapple-studded yellow cake, then gets topped with a creamy pecan-coconut frosting. It’s moist, sweet, and a true crowd-pleaser.
🎂 Elvis Presley Cake
Ingredients
For the Cake:
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1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
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1 can (20 oz) crushed pineapple, with juice
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1 cup sugar
For the Frosting:
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1 pkg (8 oz) cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
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1 cup chopped pecans
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1 cup sweetened shredded coconut
Directions
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Bake the Cake:
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Prepare yellow cake mix according to box directions in a 9×13-inch pan.
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While baking, cook pineapple + juice + sugar in a saucepan over medium heat until bubbly and slightly thickened.
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Soak the Cake:
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When cake is hot from the oven, poke holes all over with a fork or skewer.
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Pour pineapple mixture evenly over the cake, letting it soak in. Cool completely.
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Make the Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla, mix until fluffy.
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Stir in pecans and coconut.
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Frost the Cake:
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Spread frosting over cooled pineapple-soaked cake.
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Chill for at least 1 hour before slicing.
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✨ The result? A tangy-sweet pineapple cake with a rich, nutty, creamy topping. Perfect for potlucks, family gatherings, or any Elvis fan!
Would you like me to also share the from-scratch (no cake mix) version, or keep it easy with the boxed cake base like the traditional recipe?