Elvis Presley Cake


  • 1 box white cake mix (with ingredients on the back of the box)


  • 8 ounces crushed pineapple with juice (1 small can)
  • 1/2 cup granulated sugar


  • 8 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 4-5 tablespoons heavy cream
  • 1 cup chopped pecans


  • Prepare cake according to instructions on package.
  • Bake in a greased 9×13 inch pan according to package directions.
  • Allow the cake to cool on a wire rack.
  • Once the cake has cooled, use a fork to poke some holes over the top of the cake.
  • Combine pineapple and sugar in saucepan. Bring o barely a boil and stir until the sugar is dissolve. The juice should look clear. Then remove from heat.
  • Spoon over cooled cake and spread the pineapple out to cover the top completely.
  • In a large bowl, cream butter and cream cheese until smooth.
  • Add the vanilla extract and mix well.
  • Add powdered sugar and beat again until smooth. Add in the heavy cream a tablespoon at a time as needed to make the frosting spreadable.
  • Drop spoonfuls of frosting over the top of the cake, then spread the frosting very carefully over cake. Be very gently doing this so the layers stay in place.
  • Sprinkle with pecans.
  • Store in an airtight container in the refrigerator.

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