Elvis Presley cake is made with a simple yellow cake mix that's doctored up with pineapple chunks to make an incredibly moist cream cheese frosted cake with chopped pecans sprinkled on top.
15.25ozyellow cake mix1 box, plus ingredients on the back of box
20ozcrushed pineapplewith the juice
1cupgranulated sugar
8ozcream cheeseat room temperature
1/2cupunsalted butterat room temperature
3cupspowdered sugar
1tspvanilla extract
1cuppecanschopped
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.