Elvis Presley Cake

Name: Elvis Presley Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 slices
Ingredients: 1 package (13-1/4 ounces) yellow cake mix; 1 cup water; 1/2 cup canola oil; 3 large eggs, room temperature; 1 can (20 ounces) crushed pineapple; 1/2 cup packed brown sugar; 1 teaspoon rum, optional; 1 block (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 3-1/2 cups confectioners' sugar; 1 cup chopped pecans

Total Time Prep: 35 min. Bake: 30 min. + cooling

Yield 12 slices

Test Kitchen Approved

Elvis Presley cake is a pineapple lover's dream. The sweet pineapple layer and rich cream cheese frosting with chopped pecans will leave you all shook up.

Ingredients

1 package (13-1/4 ounces) yellow cake mix
1 cup water
1/2 cup canola oil
3 large eggs, room temperature
1 can (20 ounces) crushed pineapple
1/2 cup packed brown sugar
1 teaspoon rum, optional
1 block (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1 cup chopped pecans

Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.
Prepare cake mix according to package directions with water, oil and eggs. Pour batter into the prepared baking dish. Bake as directed on the box or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. Use a skewer to poke holes throughout the top of the cake.
Place crushed pineapple and sugar in a small saucepan; stir to combine. Bring to a simmer over medium-high heat. Cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat. Stir in rum, if desired. Immediately spoon hot pineapple mixture over the cake so the juices seep into the holes. Distribute pineapple pieces evenly over the surface. Allow cake and pineapple to cool to room temperature.
In a large bowl, beat cream cheese and butter until smooth and creamy, 2-3 minutes. Beat in vanilla extract. Stir in confectioners’ sugar, 1 cup at a time, mixing well after each addition, scraping the sides of the bowl as needed. Beat frosting on high speed until light and smooth, 2-3 minutes.
Spread cream cheese frosting on the poke cake. Sprinkle chopped pecans on top. Cover; refrigerate at least 4 hours or overnight.

Nutrition Facts

1 slice: 620 calories, 32g fat (11g saturated fat), 86mg cholesterol, 365mg sodium, 82g carbohydrate (66g sugars, 1g fiber), 5g protein.

While you might think Elvis Presley cake is flavored with peanut butter, bacon and banana, it's actually a yellow poke cake with a sweet, syrupy pineapple layer and a rich cream cheese frosting. —Nancy Mock, Southbridge, Massachusetts

Recipe Creator

Community Cook