Elvis Presley Cake with Pineapple & Cream Cheese Frosting
This Elvis Presley Cake is a moist pineapple poke cake topped with rich cream cheese frosting and crunchy pecans. It’s beginner-friendly and bursting with tropical Southern flavor. A perfect make-ahead dessert that tastes even better chilled!
Ingredients
Cake Base:
- 1 package 13.25 oz yellow cake mix
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs room temperature
Pineapple Topping:
- 1 can 20 oz crushed pineapple (with juice)
- 1/2 cup packed brown sugar
- 1 teaspoon rum optional
Frosting:
- 1 block 8 oz cream cheese, softened
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- Prepare cake mix with water, oil, and eggs. Pour into pan and bake for 30 minutes or until a toothpick comes out clean.
- Use a skewer to poke holes all over the warm cake.
- In a saucepan, combine pineapple and brown sugar. Simmer 2 minutes until sugar dissolves. Stir in rum if using.
- Spoon hot pineapple mixture over cake, spreading evenly. Let cool completely.
- Beat cream cheese and butter until smooth. Add vanilla and gradually mix in confectioners' sugar.
- Spread frosting over cooled cake. Sprinkle pecans on top.
- Cover and refrigerate for at least 4 hours or overnight for best flavor.
Notes
ip: Use room temperature cream cheese for smooth frosting.
Variation: For a twist, add mashed banana to the batter for even more Elvis flair. This Elvis Presley Cake is perfect for make-ahead events and potlucks. Nutrition
Calories: 420
Carbohydrates: 52g
Fat: 22g
Protein: 4g
Sugar: 38g
Fiber: 1g
Serving Size: 1 slice
Variation: For a twist, add mashed banana to the batter for even more Elvis flair. This Elvis Presley Cake is perfect for make-ahead events and potlucks. Nutrition
Calories: 420
Carbohydrates: 52g
Fat: 22g
Protein: 4g
Sugar: 38g
Fiber: 1g
Serving Size: 1 slice