A few weeks ago, I visited my neighbor, Mrs. Ray, a lovely lady in her seventies who still hosts weekly coffee afternoons for our little block. That day, the kitchen smelled incredible—sweet, buttery, with a hint of something tropical in the air.

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In the center of her table sat a moist, golden cake crowned with creamy frosting and a shower of chopped pecans. One bite, and I was hooked. She smiled and said, “Honey, that’s Elvis Presley Cake. It’s been a favorite since my boys were knee-high.” I knew I had to bring that magic to my own kitchen.

Later that weekend, I decided to bake it myself. Pulling out my apron, I could almost hear old Elvis tunes floating through the kitchen. It felt less like following a recipe and more like reviving a piece of warm, southern hospitality.

The simplicity of the ingredients and the homestyle comfort it delivers made me fall in love with it even more. It’s the kind of cake that turns an ordinary afternoon into something memorable. Every step—from the sweet pineapple glaze soaking into the warm cake to the final scatter of buttery pecans—felt like sharing a little love with everyone around.

Short Description

Elvis Presley Cake is a rich, moist dessert featuring pineapple-infused cake, a luscious cream cheese frosting, and crunchy pecans—perfect for any gathering or afternoon treat.

Key Ingredients

For the Cake:

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

For the Frosting:

1 stick (½ cup) unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 cups powdered sugar
1 cup chopped pecans

Tools Needed

9×13-inch baking pan
Mixing bowls
Electric mixer or hand whisk
Saucepan
Spatula
Toothpick
Fork

Cooking Instructions

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions (adding water, oil, and eggs as directed).

Grease a 9×13-inch baking pan, pour in the batter, and bake as directed—typically about 28–32 minutes—until a toothpick inserted into the center comes out clean.

Step 2: Make the Pineapple Topping

While the cake is baking, combine the crushed pineapple (with its juice) and 1 cup of granulated sugar in a saucepan over medium heat. Stir and bring it to a gentle boil. Once the sugar fully dissolves and the mixture is warm, remove it from heat.

Step 3: Add the Pineapple Topping

Let the baked cake cool for 10–15 minutes. Then use a fork to poke holes all over the surface. Slowly pour the warm pineapple mixture evenly over the cake, allowing it to soak through.

Step 4: Make the Frosting

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Mix in the vanilla extract. Gradually add the powdered sugar, beating until fluffy and light.

Step 5: Frost the Cake

Once the cake is fully cooled, gently spread the frosting across the top. It’s perfectly fine if a bit of the pineapple peeks through—it adds to the homemade charm.

Step 6: Finish and Serve

Sprinkle chopped pecans generously over the frosting. Slice into squares, serve, and enjoy the delightful sweetness of this beloved classic.

Why You’ll Love This Recipe

Moist and Flavorful: The pineapple topping keeps the cake incredibly moist and full of bright flavor.

Easy to Make: With the help of a cake mix and simple ingredients, it’s a fuss-free dessert.

Crowd-Pleaser: Perfect for potlucks, family dinners, or casual get-togethers.

Beautiful Presentation: That creamy frosting with pecans sprinkled on top makes a gorgeous dessert table centerpiece.

Comfort Food Vibes: Feels like a warm, heartfelt hug in every bite.

Mistakes to Avoid & Solutions

Overbaking the Cake: Check a few minutes early. A dry cake won’t absorb the pineapple topping well.
Solution: Start checking with a toothpick 5 minutes before the suggested baking time.

Not Poking Enough Holes: Without enough holes, the pineapple topping won’t soak through properly.
Solution: Use a fork or the end of a wooden spoon to make small holes all over the cake.

Applying Topping to a Hot Cake: If the cake is too hot, it can become soggy.
Solution: Let it cool for about 10–15 minutes before pouring the topping.

Frosting a Warm Cake: Frosting will melt and slide off.
Solution: Ensure the cake is fully cool before frosting.

Lumpy Frosting: Cold butter or cream cheese can cause lumps.
Solution: Always let both soften to room temperature before mixing.

Serving and Pairing Suggestions

Serve it chilled or at room temperature for a refreshing treat.

Pair with coffee or sweet tea for a lovely afternoon snack.

Top with fresh berries like strawberries or blueberries for an extra pop of color and flavor.

Add a scoop of vanilla ice cream alongside for an even more indulgent dessert.

Perfect for casual gatherings like backyard barbecues or cozy family dinners.

Storage and Reheating Tips

Store in the refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.

Freezing: You can freeze the cake (frosted or unfrosted) for up to 2 months. Wrap slices individually in plastic wrap and then foil before freezing.

Reheating: Let chilled slices sit at room temperature for about 20 minutes before serving. If preferred warm, microwave a slice for 10–15 seconds.

FAQs

1. Can I make Elvis Presley Cake ahead of time?
Yes, it actually tastes even better the next day after the flavors meld together. Just keep it refrigerated.

2. Can I use fresh pineapple instead of canned?
It’s best to stick with canned pineapple in 100% juice for consistency. Fresh pineapple may be too watery or too fibrous.

3. What if I don’t have a Duncan Hines Pineapple Supreme cake mix?
Use a white or yellow cake mix instead. It still delivers wonderful flavor when combined with the pineapple topping.

4. Can I leave out the pecans for nut allergies?
Of course! The cake will still be delicious without nuts.

5. How do I prevent my frosting from being too sweet?
Start by adding powdered sugar gradually and taste-testing as you go. You can slightly reduce the sugar if preferred.

Tips & Tricks

Use room-temperature ingredients for a smoother frosting.

Add a touch of lemon zest to the pineapple topping for a refreshing citrus twist.

Toast the pecans lightly before sprinkling to enhance their nutty flavor.

Chill the cake before slicing for cleaner, neater slices.

Double the frosting if you love an extra-thick, creamy topping.

Recipe Variations

Tropical Twist: Swap crushed pineapple for a pineapple-mango mix (still in juice) for a sweeter tropical flavor. Follow the same instructions, but heat pineapple-mango together with sugar before pouring over the cake.

Coconut Dream: Stir ½ cup sweetened shredded coconut into the frosting. After frosting, sprinkle additional coconut along with pecans on top.

Chocolate Lover’s Version: Use a chocolate cake mix instead of pineapple or yellow cake. Skip the pineapple topping. Instead, frost with the cream cheese frosting and add a drizzle of chocolate syrup before serving.

Berry Burst: Mix chopped strawberries or raspberries into the frosting for a fruity, tangy finish. Fold the berries gently after the frosting is fully whipped to avoid breaking them apart.

Final Thoughts

Watching my friends dive into this Elvis Presley Cake at our latest Sunday brunch was a joy. One neighbor even insisted on taking an extra slice home “for later,” although judging by her smile, I think it barely made it past the front door. This isn’t just a cake—it’s a little reminder of how simple ingredients, mixed with a little care, can turn into something unforgettable.

The pineapple keeps each bite juicy and sweet, while the soft frosting and crunchy pecans create the perfect balance. Sharing it felt like passing around a piece of happiness, old-school style. If you’re looking to bake a cake that brings people closer, this one deserves a spot on your table.

Elvis Presley Cake