Elvis Presley Pineapple Cake

This moist and tangy pineapple cake topped with creamy frosting has become my potluck go&to every spring. The irresistible combination of yellow cake soaked with fruity syrup and a cloud of pecan&studded frosting makes it a hit every time, and it is so easy you hardly need to plan ahead.

I usually bake this cake the night before a get together and wake up to the sweet aroma filling my kitchen. One bite and people always ask for the recipe.

Ingredients

• Box yellow cake mix: this is the time to use your favorite brand for best flavor
• Crushed pineapple in juice not syrup: brightens the cake with real tropical tang
• Sugar: helps create syrup that soaks into every bite
• Cream cheese: the base of silky frosting use full fat for best flavor
• Salted butter: adds richness to the frosting be sure it is softened but not melted
• Powdered sugar: for smoothness and sweetness in the frosting sift first if lumpy
• Chopped pecans (optional): but they add crunch and classic flavor use fresh nuts for best results

Instructions

Prepare And Bake Cake:

Make the yellow cake batter according to the instructions on your cake mix box using eggs oil and water. Pour into a greased 9 by 13 inch pan and bake until golden on top and a toothpick comes out clean. This usually takes about 25 to 30 minutes.

Make Pineapple Syrup:

While the cake is baking combine the crushed pineapple with any juice from the can and sugar in a small saucepan. Set over medium heat and bring to a gentle boil stirring often until the sugar is fully dissolved and the mixture smells fragrant about 2 to 3 minutes. Remove from heat and let stand.

Soak The Cake:

When the baked cake comes out of the oven and is still hot use a fork to poke holes all over the top. Pour the warm pineapple syrup evenly over the entire cake spreading gently to make sure no spot misses out. Let the cake cool completely to room temperature before continuing.

Prepare The Frosting:

In a large mixing bowl blend softened cream cheese and butter together with a mixer until light and creamy which takes about 2 minutes. Gradually beat in powdered sugar a little at a time scraping down the bowl to avoid lumps. The frosting will be thick and smooth.

Add Pecans:

Fold in the chopped pecans by hand for best texture.

Frost The Cake:

Drop large spoonfuls of frosting on the cooled cake and spread evenly to the corners with a spatula taking care not to tear the top. Aim for a thick generous layer.

Chill:

Cover the cake with foil or plastic wrap and refrigerate for at least 2 hours. Chilling completely brings the flavors together and makes slicing easy.

The pineapple is always my favorite part because it keeps the cake from being too sweet or dry. My friends joke that this is the one dessert that always disappears long before the main course is done.

Storage Tips

Keep leftovers tightly covered in the refrigerator for up to four days. I have also cut and wrapped squares individually which makes lunchbox packing a breeze. The cake does not freeze well once frosted since the texture changes but you can certainly freeze the unfrosted cake base.

Ingredient Substitutions

If you want to skip pecans you can use walnuts or simply leave out nuts altogether for a smoother frosting. Want to lighten things up Swap the cream cheese for neufchatel which has lower fat but still gives that dreamy tang. For fun flavor variations try using orange zest or toasted coconut in the frosting.

Serving Suggestions

This cake sings with an afternoon cup of coffee or a glass of iced tea. Dress up slices with a spoonful of extra pineapple or a scatter of toasted coconut. For celebrations add a few cherries on top for a retro look.

Cultural Notes

Elvis Presley Cake is said to be inspired by one of Elvis’s favorite flavor combos creamy tangy and a little tropical. Its bright pineapple and toasted pecan frosting make it different from traditional Southern cakes but still pure comfort food. It is a staple at many family reunions and holiday tables especially in the South.

Seasonal Adaptations

Use fresh local pineapple when available for a special summer spin. Try swapping pecans with roasted hazelnuts for a fall flavor. During the holidays add a pinch of cinnamon to the cake batter for warmth.

Success Stories

One of my proudest moments was bringing this cake to a neighbor’s cookout for the first time and coming home with an empty pan. Now it is one of my most requested recipes by friends and family.

Freezer Meal Conversion

To get ahead freeze the cake layer before adding the pineapple and frosting. Wrap well in plastic and foil for up to one month. Thaw overnight then soak and frost as usual.

Let this cake chill for the most wonderful flavor and ultra easy serving. Share it at your next gathering and enjoy the compliments.

Recipe FAQs

→ Can I substitute fresh pineapple for canned?

Yes, just use the same amount of crushed, fresh pineapple in its juice for best results.

→ How long should the cake chill before serving?

Let the cake chill for at least 2 hours to ensure the flavors meld and the frosting sets properly.

→ Can I omit the pecans?

Absolutely! The cake is delicious with or without pecans, depending on your preference.

→ What type of cake mix works best?

A classic yellow boxed cake mix works best, but you can substitute with a white cake mix if needed.

→ How should leftovers be stored?

Cover and refrigerate leftovers in an airtight container for up to 4 days to maintain freshness.