Sweet, Southern, and unapologetically indulgent, the Elvis Presley Cake is a pineapple-studded yellow cake topped with a rich cream cheese frosting and crunchy pecans — a true comfort dessert with vintage vibes. It’s said to be one of Elvis’s favorite treats!

🍰 Ingredients:

(Serves 12–15)

🎂 For the cake:

1 box yellow cake mix
1 (20 oz) can crushed pineapple, with juice
1 cup granulated sugar
Eggs, oil, and water (as listed on cake mix box)

🍍 For the topping:

1 (8 oz) block cream cheese, softened
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1/2–1 cup chopped pecans (optional but traditional)

👩‍🍳 Instructions:

1. Bake the cake:

Prepare yellow cake mix according to box instructions.
Bake in a 9×13″ pan at 350°F (175°C) until golden and a toothpick comes out clean (about 25–30 min).
While hot, poke holes all over the top with a fork or skewer.

2. Add the pineapple topping:

In a saucepan, combine crushed pineapple (with juice) and sugar.
Bring to a boil and simmer for 2–3 minutes.
Pour evenly over the warm cake so it soaks in.

3. Make the frosting:

Beat cream cheese and butter until smooth.
Add vanilla and gradually mix in powdered sugar until fluffy.
Let the cake cool completely, then spread frosting on top.

4. Finish it off:

Sprinkle with chopped pecans. Chill before slicing for clean cuts.

🍌 Optional Elvis Twist:

Want to go full “King”? Add sliced bananas between the pineapple and the frosting, or serve each slice with a drizzle of peanut butter sauce.

💡 Tips:

✔️ This cake is even better the next day — the flavors meld beautifully!
✔️ Store in the fridge (up to 5 days) and bring to room temp before serving.
✔️ For cupcakes: bake in liners, fill with pineapple, frost, and top with pecans.

Moist, fruity, and creamy — Elvis Presley Cake is a sweet Southern classic that’ll leave the building in no time! Want a banana pudding or peanut butter variation? I can remix it for you!