Elvis Presley Cake
Elvis Presley cake made with yellow cake, sweet pineapple soak, fluffy cream cheese topping, and crunchy pecans. A Southern classic dessert.
Ingredients
- 1 box yellow cake mix
- Eggs oil, and water (as directed on cake mix)
- 1 can 20 oz crushed pineapple with juice
- 1 cup granulated sugar
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces whipped topping thawed
- 1 cup chopped pecans
Instructions
- Prepare yellow cake according to package directions and bake in a 9×13-inch baking dish.
- Let cake cool for about 10 minutes.
- Poke holes all over the warm cake using the handle of a wooden spoon.
- In a saucepan, combine crushed pineapple and granulated sugar.
- Bring to a gentle boil and simmer for 2–3 minutes, stirring constantly.
- Pour hot pineapple mixture evenly over the cake, allowing it to soak into the holes.
- Cool cake completely.
- Beat cream cheese until smooth.
- Add powdered sugar and mix until combined.
- Fold in whipped topping until light and fluffy.
- Spread topping evenly over cooled cake.
- Sprinkle chopped pecans over the top.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Do not drain the pineapple. Chilling overnight gives the best flavor and texture.