Description
This Elvis Presley Cake is a moist, flavorful dessert inspired by the King himself, combining sweet pineapple-infused white cake with a creamy cream cheese frosting and a crunchy pecan topping. Perfect for gatherings and celebrations, this cake boasts a delightful balance of tropical fruitiness and rich, nutty texture.
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: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, crushed pineapple with its juice, granulated sugar, and ½ tsp vanilla extract. Mix thoroughly until well combined and the batter is smooth.
- Bake the Cake: Grease and flour a 9×13-inch baking pan. Pour the cake batter into the prepared pan and spread evenly. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the ½ tsp vanilla extract for flavor.
- Assemble the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Sprinkle the crushed pecans generously over the frosting to cover the surface.
- Serve: Slice the cake into 12 servings and enjoy the rich, sweet combination inspired by Elvis Presley’s favorite flavors.
Notes
- Ensure the cake is completely cooled before frosting to prevent the cream cheese from melting.
- You can substitute pecans with walnuts if preferred.
- For extra moisture, you may drizzle some pineapple juice over the cake before frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
