Elvis Presley Cake: A Pineapple and Cream Cheese Classic
The Elvis Presley Cake is a beloved Southern dessert that combines the sweetness of crushed pineapple with the richness of cream cheese frosting. Legend has it that this moist, fruity cake was one of the favorites of the King of Rock ’n’ Roll himself, Elvis Presley. With its tender crumb, tropical fruit notes, and luscious cream cheese topping, this cake is perfect for celebrations, potlucks, or when you simply want to impress with a show-stopping homemade dessert.
Let’s walk through this iconic recipe step by step.
Ingredients
For the Cake Base
- 1 box white or yellow cake mix (or homemade white cake batter)
- 1 cup milk
- 3 eggs
- ½ cup vegetable oil
For the Pineapple Layer
- 8 oz can crushed pineapple, with juice
- ½ cup white sugar
For the Cream Cheese Frosting
- 8 oz package cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla extract
For the Garnish
- 1 cup chopped pecans or walnuts
- Whole pecans, for decoration
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Prepare the cake mix according to package instructions (or your homemade batter), using milk, eggs, and oil. Pour into a greased 9×13-inch pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly.
Step 2: Prepare the Pineapple Topping
While the cake is cooling, combine crushed pineapple and sugar in a small saucepan. Simmer over medium heat for 5–7 minutes until thickened. Using a fork, poke holes into the warm cake, then spread the pineapple mixture evenly over the surface. Allow the cake to cool completely.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract until creamy.
Step 4: Frost the Cake
Spread the cream cheese frosting evenly over the cooled cake. Top with chopped pecans and garnish with whole pecans or walnut halves for decoration.
Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy this indulgent treat.
Why This Cake Works
- The crushed pineapple adds natural sweetness and moisture.
- Cream cheese frosting brings richness and tang, balancing the fruit.
- Pecans provide a nutty crunch that contrasts beautifully with the creamy layers.
- It’s easy to prepare with simple ingredients but looks impressive enough for a special occasion.
Variations
- Coconut Elvis Cake: Add ½ cup shredded coconut to the pineapple mixture.
- Nut-Free Version: Omit nuts and top with toasted coconut or pineapple rings.
- Layer Cake: Divide batter into two round pans and layer pineapple and frosting between.
- Extra Tropical: Add a splash of rum extract to the frosting for a Caribbean twist.
Storage Tips
- Store leftovers covered in the refrigerator for up to 5 days.
- Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Information (Per Serving, Approx. 12 servings)
Calories: 420
Fat: 21g
Carbohydrates: 55g
Protein: 4g
Sugar: 42g
Fiber: 1g
Sodium: 280mg
FAQs
Can I make this cake ahead of time?
Yes, it’s actually better when chilled overnight as the flavors deepen.
Do I have to use boxed cake mix?
No, you can substitute with your favorite homemade white or yellow cake recipe.
Can I use fresh pineapple?
Yes, but it should be finely crushed and drained before cooking with sugar.
What if I don’t have cream cheese?
Mascarpone cheese can work as a substitute, though it will be milder in flavor.
