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Elvis Presley Cake

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.
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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

Instructions
 

  • Bake the cake: Preheat the oven to 350°F (175°C). Prepare the cake mix according to the box instructions with water, oil, and eggs. Pour the batter into a greased 9x13-inch pan and bake for 28–32 minutes, or until a toothpick comes out clean.
  • Make the pineapple topping: While the cake bakes, heat the crushed pineapple (with juice) and 1 cup sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture gently boils, then remove from heat.
  • Add the pineapple topping: Let the baked cake cool for 10–15 minutes. Poke holes all over the surface with a fork, then slowly pour the warm pineapple mixture evenly over the cake to soak in.
  • Make the frosting: Beat the softened butter and cream cheese together until smooth. Add vanilla extract, then gradually beat in the powdered sugar until fluffy.
  • Frost the cake: Once the cake is fully cooled, spread the cream cheese frosting across the top. Let some pineapple show through for a rustic, homemade look.
  • Finish and serve: Sprinkle chopped pecans generously over the frosting. Slice into squares and enjoy every sweet, tropical bite!