Elvis Presley Pineapple Cake (Print Version)
Yellow cake topped with pineapple, rich cream cheese topping, and pecans for a sweet, tangy delight.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
Ingredients required for cake mix preparation (see manufacturer's instructions; typically eggs, vegetable oil, and water)
→ Pineapple Topping
03 -
20 ounce can crushed pineapple in juice
04 -
1 cup granulated sugar
→ Frosting
05 -
8 ounce block cream cheese, softened
06 -
1/2 cup salted butter, softened
07 -
3 cups powdered sugar
08 -
1/2 cup chopped pecans (optional)
# Steps:
01 -
Combine yellow cake mix with the recommended eggs, vegetable oil, and water as specified on the box instructions. Mix thoroughly and transfer to a 9x13-inch baking pan. Bake according to package directions.
02 -
While the cake is baking, place crushed pineapple with juice and granulated sugar into a small saucepan over medium heat. Stir constantly and bring to a boil, allowing the sugar to dissolve fully, approximately 2 to 3 minutes. Remove from heat and set aside.
03 -
Once the cake has finished baking, leaving it hot in the pan, use a fork to poke holes evenly across the surface. Pour the warm pineapple mixture over the entire cake, spreading it evenly.
04 -
Allow the cake with topping to cool thoroughly at room temperature before continuing.
05 -
In a large bowl, beat cream cheese and salted butter together using an electric mixer on medium speed until smooth, about 2 minutes. Gradually add powdered sugar in batches, beating until the frosting becomes creamy and smooth. Scrape down the sides of the bowl as needed.
06 -
Fold in chopped pecans, if desired, until evenly distributed throughout the frosting.
07 -
Dollop and spread the prepared frosting over the cooled pineapple-topped cake, creating an even layer. Cover and refrigerate the cake until fully chilled, approximately 2 hours, before slicing and serving.
# Notes:
01 -
Refrigeration is essential for melding the flavors and achieving optimal texture prior to serving.