Author by Amanda Davis on Updated on
Starting with a cake mix and ending with pineapple, homemade cream cheese frosting, and pecans. This Elvis Presley cake is moist, fruity, and so easy to make!
Why this recipe works
We’re using a simple yellow cake mix that’s doctored up with pineapple chunks to make an incredibly moist cream cheese frosted cake with chopped pecans sprinkled on top.
It’s no wonder this was Elvis’s favorite cake. It’s basically a pineapple poke cake, but in its own way. Apparently, Elvis used to ask his Grandma to make him this cake every time he visited, for good reason – and that’s it’s called Elvis Presley cake.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You will need one box of yellow cake mix, PLUS the ingredients listed on the back of the box (water, oil, eggs). As always, if you prefer to make your own cake from scratch, go right ahead!
PINEAPPLE – A 20 oz can of crushed pineapple with the juice included. This part is key to a super soft and moist cake.
FROSTING – In my opinion, this cream cheese frosting really completes this cake. Made with powdered sugar, cream cheese, vanilla extract, and butter. It’s a fluffy, creamy topping that pairs so well with pecans and pineapple. If you’d like, you can use a store-bought cream cheese frosting or sub it out for a vanilla frosting.
How to Make Elvis Presley Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Assemble and bake the yellow cake as per box instructions in a 9×13 baking dish.
- On the stovetop over medium heat, add the crushed pineapple with juice and sugar to the saucepot. Use a wooden spoon to stir until dissolved, and boil for 4 minutes. Remove from heat.
- In a large bowl use a hand mixer to whip the cream cheese and butter. Add the powdered sugar and vanilla extract. Mix on high for about 3 minutes until light, fluffy, and creamy. The frosting will lighten in color as it is mixed.
- After the cake has finished baking, while still warm, poke many holes in the top using a wooden dowel. Pour the pineapple mixture slowly over cake and allow to absorb. Any crushed pineapple chunks should remain on top. Allow cake to cool before moving on to frosting.
- Once cake is fully cool, use a pastry knife to spread the frosting out thickly and evenly across the top of the pineapple covered cake.
- Finish with a sprinkle of chopped pecans.
Frequently Asked Questions & Expert Tips
How do I store Elvis Presley cake and how long will it last?
Store your cake in an air-tight container in the refrigerator for 2-3 days. The longer it sits, the mushier it may become so we suggest enjoying it within a day or two.
Can I make these into cupcakes instead?
Absolutely. Follow the directions the same as you would if you were making the cake – but bake in a cupcake tin instead. You can still poke holes into the cupcakes and add the pineapple mixture over the top. Pipe with cream cheese frosting or lather it on with an icing spatula.
Serving Suggestions
Elvis Presley cake is fruity, so many people enjoy it during the summer months. However, this cake would be awesome for the holidays as well. It’s a refreshing dessert that’s great for potlucks, birthdays, retirement parties, or just because. Serve as a cake or bake it into cupcakes if you’d like.
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Elvis Presley Cake
Elvis Presley cake is made with a simple yellow cake mix that's doctored up with pineapple chunks to make an incredibly moist cream cheese frosted cake with chopped pecans sprinkled on top.
5 from 30 votes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Save It
Course: Dessert
Cuisine: American
Servings: 15 servings
48 minutes mins
Calories: 426
Author: Amanda Formaro
Ingredients
- 15.25 oz yellow cake mix 1 box, plus ingredients on the back of box
- 20 oz crushed pineapple with the juice
- 1 cup granulated sugar
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup pecans chopped
Things You’ll Need
Before You Begin
- You will need the ingredients listed on the back of the cake mix box as well (water, eggs, oil).
- Store in an air-tight container kept in the refrigerator for 2-3 days.
Instructions
Assemble and bake the yellow cake as per box instructions in a 9×13 pan.
On the stovetop over medium heat, add the crushed pineapple with juice and sugar to the saucepot. Use a wooden spoon to stir until dissolved, and boil for 4 minutes. Remove from heat.
In a large bowl use a hand mixer to whip the cream cheese and butter. Add the powdered sugar and vanilla extract.
Mix on high for about 3 minutes until light, fluffy, and creamy. The frosting will lighten in color as it is mixed
After the cake has finished baking, while still warm, poke many holes in the top using a wooden dowel. Pour the pineapple mixture slowly over cake and allow to absorb. Any crushed pineapple chunks should remain on top. Allow cake to cool before moving onto frosting.
Once cake is fully cool, use a pastry knife to spread the frosting out thickly and evenly across the top of the pineapple covered cake.
Finish with a sprinkle of chopped pecans.
Nutrition
Serving: 1slice | Calories: 426cal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 111mg | Fiber: 1g | Sugar: 55g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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