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Elvis Presley Cake

A nostalgic and simple dessert that combines a yellow cake soaked in pineapple syrup with a creamy frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Retro
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake and Syrup Ingredients
  • 1 box yellow cake mix (about 15.25 ounces) Plus ingredients listed on the box
  • 1 can crushed pineapple in juice (20 ounces) Drained, for syrup
  • 1 cup granulated sugar
Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping or an extra 1/2 to 1 cup powdered sugar for a thicker frosting
Optional Ingredients
  • 1 cup chopped pecans or walnuts For topping, optional

Method
 

Preparation
  1. Prepare the yellow cake mix according to package directions. Bake in a 9×13 pan until a toothpick comes out clean. Keep the cake in the pan.
  2. In a small saucepan, combine crushed pineapple with all its juice and the granulated sugar. Bring to a gentle boil for 2 to 3 minutes, stirring occasionally until glossy and syrupy.
  3. While the cake is still warm, poke lots of holes all over the top with a fork or skewer. Pour the hot pineapple mixture evenly over the cake. Let it cool to room temperature, then chill for at least 2 hours.
Frosting
  1. Beat cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla. Beat again until creamy.
  2. Fold in whipped topping for a lighter texture.
Finishing
  1. Spread frosting over the chilled cake. Sprinkle nuts on top if desired. Chill for at least 30 minutes before slicing.

Notes

For added flavor, consider adding a teaspoon of lemon zest to the frosting or a drizzle of melted white chocolate for decoration. This cake can be made a day ahead for better flavor.