How to prepare a delicious Elvis Presley cake


1 can (20 oz) crushed pineapple in juice, undrained

1 box white cake mix (plus ingredients listed on the box, usually eggs, oil, and water)

1 cup granulated sugar

1/2 cup (1 stick) butter, softened

1 package (8 oz) cream cheese, softened

4 cups powdered sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla extract


Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan.

Prepare the white cake mix according to the package instructions and pour the batter into the prepared pan.

Bake as directed on the package until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and while it’s still hot, use a fork to poke holes all over the top of the cake.

  • Pineapple Topping

In a saucepan, combine the undrained crushed pineapple and 1 cup of granulated sugar.

Bring the mixture to a boil over medium heat, stirring constantly.

Boil for 2-3 minutes, until the sugar is dissolved and the mixture is slightly thickened.

Pour the hot pineapple mixture over the hot cake, spreading it evenly. Let the cake cool completely.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, beating until smooth.

Mix in the vanilla extract.

Spread the frosting over the cooled cake.


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