Elvis Presley Cake
Servings: 15 servings
Calories: 426cal
Equipment
Ingredients
- 15.25 oz yellow cake mix 1 box, plus ingredients on the back of box
- 20 oz crushed pineapple with the juice
- 1 cup granulated sugar
- 8 oz cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup pecans chopped
Instructions
- Assemble and bake the yellow cake as per box instructions in a 9x13 pan.
- On the stovetop over medium heat, add the crushed pineapple with juice and sugar to the saucepot. Use a wooden spoon to stir until dissolved, and boil for 4 minutes. Remove from heat.
- In a large bowl use a hand mixer to whip the cream cheese and butter. Add the powdered sugar and vanilla extract.
- Mix on high for about 3 minutes until light, fluffy, and creamy. The frosting will lighten in color as it is mixed
- After the cake has finished baking, while still warm, poke many holes in the top using a wooden dowel. Pour the pineapple mixture slowly over cake and allow to absorb. Any crushed pineapple chunks should remain on top. Allow cake to cool before moving onto frosting.
- Once cake is fully cool, use a pastry knife to spread the frosting out thickly and evenly across the top of the pineapple covered cake.
- Finish with a sprinkle of chopped pecans.
Notes
- You will need the ingredients listed on the back of the cake mix box as well (water, eggs, oil).
- Store in an air-tight container kept in the refrigerator for 2-3 days.
Nutrition
Serving: 1slice | Calories: 426cal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 111mg | Fiber: 1g | Sugar: 55g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
