Elvis Presley Cake: A Southern Delight

Name: Elvis Presley Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 box (18 oz) yellow cake mix; 3 large eggs; 1/3 cup vegetable oil; 1 1/3 cups water; 1 box (16 oz) powdered sugar; 1 cup granulated sugar; 1 package (8 oz) cream cheese, softened; 1 can (14 oz) crushed pineapple in syrup; 1 cup chopped pecans (optional); 12 oz semi-sweet coconut

Elvis Presley Cake is a delicious tribute to the King of Rock and Roll that perfectly combines flavors and textures for a unique dessert experience. This moist yellow cake is soaked in a sweet pineapple syrup that seeps into every pore, creating a burst of flavor with each bite. Topped with a creamy, decadent cream cheese icing and toasted coconut, it delivers a rich and satisfying sweetness that is both comforting and indulgent. The delightful crunch of pecans adds an extra layer of texture, making it a memorable treat for any occasion.

Perfect for gatherings, birthdays, or just a cozy family dinner, this cake will fill your kitchen with a warm, inviting aroma. Baking this masterpiece is a surefire way to impress your guests and satisfy your sweet tooth. Get ready to create a dessert that will have everyone asking for seconds!

Ingredients

1 box (18 oz) yellow cake mix: This serves as the base for a moist and flavorful cake.
3 large eggs: Eggs help bind the ingredients and provide structure to the cake.
1/3 cup vegetable oil: Oil adds moisture and richness, balancing the texture of the cake.
1 1/3 cups water: Water aids in blending the batter and adjusting the cake’s consistency.
1 box (16 oz) powdered sugar: Powdered sugar is essential for making the creamy icing.
1 cup granulated sugar: This sweetness complements the pineapple and adds to the cake’s moistness.
1 package (8 oz) cream cheese, softened: Cream cheese provides a tangy flavor and smooth texture for the icing.
1 can (14 oz) crushed pineapple in syrup: The pineapple adds a tropical sweetness that makes this cake unique.
1 cup chopped pecans (optional): Pecans add a delightful crunch and nutty flavor to the topping.
12 oz semi-sweet coconut: Coconut lends tropical flavor and texture that pairs beautifully with the other ingredients.

Step-by-Step Instructions

Preheat the oven according to the yellow cake mix package instructions. Prepare a 9×13-inch baking pan by greasing or lining it with parchment paper to prevent sticking.
In a small saucepan, combine the crushed pineapple (with syrup) and 1 cup of granulated sugar. Cook over medium heat, stirring occasionally, until warmed through but not browned.
In another saucepan, melt the softened cream cheese over low heat. Gradually add half of the box of powdered sugar while stirring until you achieve a smooth icing consistency. Adjust the thickness with more powdered sugar if necessary.
In a large mixing bowl, prepare the yellow cake mix according to package instructions by blending in the eggs, vegetable oil, and water until well combined.
Pour the batter into the prepared baking pan evenly.
Bake the cake as per package instructions or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and immediately poke holes all over the top with the handle of a wooden spoon.
Pour the warm pineapple mixture evenly over the entire cake, allowing it to seep into the holes.
Drizzle the cream cheese icing over the cake, spreading it as preferred.
If using, sprinkle chopped pecans and semi-sweet coconut on top of the icing.
Allow the cake to cool completely before slicing and serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 to 50 minutes
Servings: 12
Calories: Approx. 350 per slice

Tips, Storage & Variations

Tip: Ensure the cream cheese is softened for easy mixing.
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: The cake can be frozen before icing. Wrap tightly in plastic wrap and freeze for up to 3 months.
Variations: Add banana slices to the pineapple mixture for a banana-pineapple combo. For a touch of chocolate, add mini chocolate chips to the cake batter.

Frequently Asked Questions

1. Can I use fresh pineapple for this recipe?
Yes, you can use fresh pineapple, but make sure to chop it finely and use some syrup to get the right texture.

2. How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

3. Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Just keep it covered in the refrigerator.

4. What is the best way to store leftovers?
Store leftovers tightly covered in the refrigerator for freshness.

5. Can I omit the coconut?
Absolutely, you can make it without coconut if you prefer a simpler taste.

6. What do I do if my icing is too thick?
Stir in a tiny bit of milk to thin it out until you reach your desired consistency.

Conclusion

Elvis Presley Cake is more than just a dessert; it is a slice of rock-and-roll history that brings joy and sweetness to any table. I encourage you to try this delightful recipe and share it with friends and family. Whether you are celebrating a special occasion or simply enjoying a cozy night in, this cake is sure to be a hit. Happy baking, and enjoy the delicious journey!

Elvis Presley Cake

Print Recipe

A moist yellow cake soaked in sweet pineapple syrup, topped with cream cheese icing, toasted coconut, and pecans for a delightful dessert experience.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

1 box (18 oz) yellow cake mix
3 large eggs
1/3 cup vegetable oil
1 1/3 cups water
1 box (16 oz) powdered sugar
1 cup granulated sugar
1 package (8 oz) cream cheese, softened
1 can (14 oz) crushed pineapple in syrup
1 cup chopped pecans (optional)
12 oz semi-sweet coconut

Instructions

Preheat the oven according to the yellow cake mix package instructions. Prepare a 9×13-inch baking pan by greasing or lining it with parchment paper.
In a small saucepan, combine crushed pineapple (with syrup) and 1 cup granulated sugar. Cook over medium heat until warmed through.
In another saucepan, melt softened cream cheese over low heat. Gradually add half of the box of powdered sugar, stirring until smooth.
In a large mixing bowl, prepare the yellow cake mix according to package instructions, blending in eggs, vegetable oil, and water.
Pour the batter into the prepared baking pan and bake according to package instructions or until a toothpick comes out clean.
Once baked, remove from oven and poke holes in the top with a wooden spoon handle.
Pour the warm pineapple mixture evenly over the cake, allowing it to seep into the holes.
Drizzle and spread the cream cheese icing over the cake.
If desired, sprinkle chopped pecans and coconut on top.
Allow to cool completely before slicing and serving.

Notes

Ensure cream cheese is softened for easy mixing. Store covered in the refrigerator for up to 5 days. The cake can be frozen wrapped tightly for up to 3 months.