I’m not sure there is an easier, more moist cake on the planet. Sweet, but not too sweet and did I mention easy? Elvis Presley cake is a moist cake with tropical flavors that’s perfect for any occasion. It’s a dessert you will make time and again.
A cake so good your guests will be saying, why thank you, thank you very much!
Whether you’re entertaining guests for a summer cookout, hosting a vintage-theme party, or just want to make a new cake for the family, this recipe for Elvis Presley cake will delight your guests.
If you bake a lot, you’ll probably have most, if not all, of the ingredients in your pantry. The secret, which you don’t need to share, is this recipe starts with a cake mix. Just doctor it up with a few ingredients and you have a delicious dessert for any occasion.
What do I need to make Elvis Presley Cake?
- A box of yellow cake mix. I like Duncan Hines.
- A small box of instant vanilla pudding
- Vegetable Oil
- Crushed Pineapple, do not drain the juice!
- Cream Cheese
- Confectioners’ Sugar
To make the topping, you make a pineapple simple syrup (1), of sorts. As you’re making it, you may think it’s far too much for the top of the cake. It’s not, just make sure you spread it evenly.
While the cake is warm from the oven, using a fork, poke the cake and pour the pineapple mixture over the warm cake (2, 3). Spread the mixture evenly and allow to cool (4).
Why is it called Elvis Presley Cake?
A Google search reveals that This is a cake The King’s grandmother used to make. He would request it when he visited her.
This cake will keep, in the refrigerator for a couple of days.
Do you want more cake ideas for a party?
Cake is a popular party dessert and here are some more options:
Do you want to stay up to date with Family Around the Table?
- 1 box yellow cake mix
- 1 box (3 ounces) vanilla pudding
- 4 eggs
- ½ cup vegetable oil
- 1 cup milk
- 1 can (16 ounces) crushed pineapple, undrained
- 1 cup granulated sugar
- 1 package (8 ounces) cream cheese, at room temperature
- ½ cup butter, at room temperature
- 3 cups confectioners' sugar, sifted
- ½ cup pecans, chopped, optional
- Preheat oven to 350°. Lightly spray a 9 x 13-inch glass baking dish with cooking spray with flour just before adding batter.
- In the bowl of a stand mixer place the cake mix, pudding mix, eggs, oil, and milk. Using the paddle attachment beat until combined. Stop the mixer, scrape down the sides of the bowl and mix again until smooth.
- Pour batter into prepared 9x13 baking dish and bake at 350 for 30-35 minutes, or until golden and toothpick inserted in center comes out clean. The cake should start to pull away from the sides of the baking dish.
- While the cake is baking, combine the pineapple and sugar into a medium saucepan and bring just to a boil, over medium-high heat. Stir constantly, until sugar is dissolved. Remove from heat.
- Once the cake is done, remove it from the oven and poke holes all over the top with a fork. Work quickly. While still the cake is still hot, pour hot pineapple mixture over top and gently use a spatula to spread the mixture to cover the top of the cake. Let cool.
- Make the frosting: Place softened butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Gradually add the confectioners' sugar, a little at a time, scraping down sides as needed, while beating with an electric mixer.
- Gently spread frosting over the cake, being careful not to disturb the pineapple topping. Sprinkle finished cake with pecans, if desired.
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