Elvis Presley Cake

This Elvis Presley Cake is sweet, rich, and full of old-school Southern flavor. It starts with a soft, moist pineapple cake and ends with a creamy frosting and crunchy pecans on top. It’s the kind of dessert that gets better with every bite.

This cake has been around for years, and it’s easy to see why it’s stood the test of time. My family requests this one for birthdays, church potlucks, and pretty much any get-together. It’s simple to make, but it tastes like you spent all day in the kitchen. That’s my kind of cake.

Ingredients

For the cake:
1 box (15.25 oz) Duncan Hines Signature Pineapple Supreme Moist Cake Mix (or substitute with white or yellow cake mix)
Ingredients called for on the cake mix box (usually eggs, oil, and water)
1 can (8 oz) crushed pineapple in 100% juice – do not drain
1 cup granulated sugar

For the frosting:
1 stick butter (8 tablespoons or 1/2 cup), softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup chopped pecans

Instructions

  1. Prepare the cake mix according to the directions on the box and bake in a 9×13-inch pan.
  2. While the cake is baking, place the crushed pineapple with the juice and the granulated sugar in a small saucepan. Bring to a light boil over medium heat, just until the sugar is melted. Stir occasionally, then remove from heat.
  3. Once the cake is done, let it cool for about 10 to 15 minutes. Then take a fork and gently poke holes all over the top.
  4. Pour the warm pineapple mixture over the cake and spread it out evenly so it soaks in. Don’t worry if it looks like a lot of liquid—the cake will drink it up.
  5. In a medium bowl, beat together the softened butter, cream cheese, vanilla, and powdered sugar until smooth and creamy.
  6. Carefully spread the frosting over the cooled cake. It’s fine if a little pineapple peeks through—it just adds to the charm.
  7. Finish by sprinkling the chopped pecans on top.

This cake is best served chilled, but honestly, it’s hard to wait that long. The pineapple keeps the cake incredibly moist, and that cream cheese frosting with the pecans? It’s the perfect topping.

Every time I make this cake, I’m reminded that sometimes the best recipes are the ones that never go out of style.