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Elvis Presley Cake

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

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

  1. 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.
  2. In a small saucepan, combine crushed pineapple (with syrup) and 1 cup granulated sugar. Cook over medium heat until warmed through.
  3. In another saucepan, melt softened cream cheese over low heat. Gradually add half of the box of powdered sugar, stirring until smooth.
  4. In a large mixing bowl, prepare the yellow cake mix according to package instructions, blending in eggs, vegetable oil, and water.
  5. Pour the batter into the prepared baking pan and bake according to package instructions or until a toothpick comes out clean.
  6. Once baked, remove from oven and poke holes in the top with a wooden spoon handle.
  7. Pour the warm pineapple mixture evenly over the cake, allowing it to seep into the holes.
  8. Drizzle and spread the cream cheese icing over the cake.
  9. If desired, sprinkle chopped pecans and coconut on top.
  10. 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.

Nutrition

Keywords: Elvis Presley Cake, Southern Dessert, Pineapple Cake, Cream Cheese Icing, Easy Cake Recipe

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