Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the white cake mix according to package directions, adding the batter to the prepared dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly.
Step 2: Prepare the Pineapple Glaze
- In a medium saucepan, combine the crushed pineapple (with juice) and granulated sugar.
- Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 4-5 minutes).
- While the cake is still warm, poke holes all over the surface with a fork. Pour the hot pineapple glaze evenly over the cake.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
Step 4: Frost the Cake
- Once the cake has completely cooled, frost evenly with the cream cheese frosting.
- Sprinkle with chopped pecans (optional).
Tips & Notes
- Use softened cream cheese and butter for a smooth frosting.
- Poke holes evenly in the cake for even glaze absorption.
- Chill for at least 1 hour before serving for best flavor.
Recipe Variations
- Banana Twist: Add 1 mashed banana to the cake batter.
- Nut-Free: Omit the pecans.
- Coconut Topping: Sprinkle with sweetened shredded coconut.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! Make it 1-2 days in advance and store it covered in the refrigerator.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes! Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
This Elvis Presley Cake is a sweet and flavorful dessert that’s a guaranteed crowd-pleaser! Enjoy!
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