Elvis Presley Cake


1 box yellow cake mix 432 g or 15.25 oz.

Ingredients called for on the cake mix box

1 can 16 oz. crushed pineapple in juice, undrained (454 g)

1 cup granulated sugar 200 g

1/2 teaspoon vanilla extract 2.5 ml

1 package 8 oz. cream cheese, softened (226 g)

1/2 cup 1 stick unsalted butter, at room temperature (113 g)

3 cups powdered sugar 360 g

1 cup pecans chopped (113 g)


Preheat your oven to the temperature recommended on the cake mix box.

Mix together the cake mix and the ingredients called for on the box, and bake the cake in a 9×13-inch baking dish according to package directions.

While the cake is baking, add the crushed pineapple, granulated sugar, and vanilla extract to a medium saucepan over medium heat.

Bring to a boil, stirring constantly, until the sugar is dissolved, about 2-3 minutes. Remove from heat and set aside.

When the cake is done, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple mixture evenly over the cake. Allow the cake to cool completely.

While the cake is cooling, make the frosting. In a large bowl, beat together the cream cheese and butter with an electric mixer until smooth, about 2 minutes.

Gradually beat in powdered sugar until creamy. Stir in chopped pecans and spread frosting evenly over cooled cake.

Chill the cake until ready to serve.


This cake is best served chilled, so make sure to refrigerate it before serving.

You can use a yellow cake mix with pudding in it for extra moisture and richness.

See also  Brussels Sprouts in Garlic Butter

If you don’t like pecans, you can use another type of nut or leave them out altogether.

You can also add a few drops of food coloring to the frosting to make it more festive.