Elvis Presley Cake
A delightful dessert that combines crushed pineapple, cream cheese frosting, and pecans, making it a crowd-pleaser for any occasion.
Ingredients
For the Cake
- 1 box White Cake Mix Follow package directions for baking.
- 8 oz can Crushed Pineapple (with juice)
- 1 cup Granulated Sugar
- ½ tsp Vanilla Extract (for pineapple mixture)
For the Frosting
- 8 oz package Cream Cheese, softened Use room-temperature cream cheese.
- ½ cup Butter, softened Use room-temperature butter.
- 3 cups Powdered Sugar
- ½ tsp Vanilla Extract (for frosting)
- 3 cups Crushed Pecans Divide cup amount for frosting and garnish.
Instructions
Bake the Cake
- Prepare and bake a white cake according to package directions in your desired cake pan.
- Once baked, cool the cake completely.
- Use the end of a wooden spoon to poke holes throughout the cooled cake.
Pineapple Mixture
- In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract.
- Bring to a boil, stirring occasionally.
- Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.
Cream Cheese Frosting
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add in the powdered sugar, the remaining vanilla extract, and 2 cups of crushed pecans.
- Mix until well combined, then spread the frosting over the pineapple-soaked cake.
Garnish and Chill
- Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
- For the best flavor, let the cake set in the refrigerator for at least 6 hours or overnight.
Notes
Serve chilled, topped with whipped cream and a scoop of vanilla ice cream for added decadence. Experiment with flavored cake mixes or add spices for variation.