Elvis yellow pineapple cake

Elvis Presley Cake is the ultimate dessert for anyone who loves classic Southern cakes with a lush, nostalgic twist. Here, moist yellow cake soaks up sweet pineapple and is finished with tangy cream cheese frosting and a scattering of pecans. Each bite is bursting with flavor and history—ideal for birthdays, holidays, or whenever you want to serve something unforgettable. I made this cake for my dad years ago and it has since become our most requested family treat for any celebration.

I first baked this as a surprise for my father who is a huge Elvis fan. After tasting it, he insisted it become a family tradition, and now we all look forward to it at our gatherings.

Ingredients

• Yellow cake mix: gives you a tender consistent base every time and is a great shortcut
• Crushed pineapple: makes the middle extra juicy and adds a signature tropical touch go for pineapple packed in juice not syrup to keep things bright
• Granulated sugar: helps the pineapple mixture caramelize just a bit for a syrupy glaze
• Cream cheese: needs to be full fat and softened for the richest smoothest frosting
• Butter: should be fully softened not melting for a light spreadable frosting
• Powdered sugar: pulls the frosting together and keeps it fluffy sift it if there are lumps
• Pecans: freshly chopped bring a great crunchy contrast especially if the nuts are toasted for extra flavor

Step-by-Step Instructions

Bake The Cake:

Prepare your yellow cake mix according to package directions in a nine by thirteen inch pan. Watch closely towards the end of baking so you do not overbake. The cake should have light golden edges and a toothpick in the center should come out with just a few moist crumbs. A moist base lets the pineapple really soak in.

Prepare The Pineapple Mixture:

Combine crushed pineapple with juice and granulated sugar in a saucepan on medium heat. Stir constantly as the mixture comes to a gentle boil to prevent any sticking or scorching. Once the sugar is completely dissolved and the mixture is bubbling remove it from the heat. You want it warm and syrupy for the next step.

Create The Poke Cake:

Using a fork poke holes all over the hot cake immediately after taking it out of the oven. Make sure the holes are spaced about half an inch apart and go deep so the pineapple syrup can soak into the cake’s center. Pour the warm pineapple mixture evenly over the cake then use a spatula to distribute the chunks.

Make The Frosting:

Let the cake cool completely to room temperature before making the frosting. Beat together the softened cream cheese and butter for a full two minutes until absolutely smooth and no lumps remain. Add powdered sugar slowly about half a cup at a time beating well after each addition. You are looking for a fluffy spreadable consistency.

Frost And Finish:

If you like pecans gently fold them into the prepared frosting with a spatula so they stay chunky. Drop dollops of frosting across the top of the cake and use a light touch to spread it evenly from the center out. This keeps you from mixing the pineapple into the frosting. Chill the cake for at least two hours so everything can set and the flavors deepen.

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Every time I use freshly chopped pineapple for this recipe I am reminded of my grandmother’s kitchen in Nashville. She always believed that a can of fruit could transform any boxed cake. That trick has made this recipe a family legend.

How To Store Elvis Presley Cake

Cover the cake tightly and store in the refrigerator where it will stay fresh for up to four days. A plastic cake keeper is perfect for this and avoids smashing the frosting but in a pinch you can tent plastic wrap over toothpicks stuck into the cake. The chill time actually deepens the flavor so a day in the fridge only makes it better.

Easy Substitutions

To cut sweetness use three fourths cup sugar with the pineapple instead of a full cup. Walnuts can stand in for pecans and bring an earthier taste. For a bolder flavor switch to a butter cake mix base or swap in canned mandarin oranges though the classic pineapple is best for authentic Southern vibes. If you do not have yellow cake mix a white cake works well too.

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Why Is It Called Elvis Presley Cake

This cake owes its name to the King of Rock and Roll who famously loved pineapple topped cakes. Tales swirling around Graceland suggest Elvis’s chefs made rich cakes just like this for him and his guests especially after long concert tours. Whether or not he ate this exact recipe it is proven to satisfy anyone with a love for sweet Southern desserts and a touch of nostalgia.

Sometimes I add a splash of vanilla extract to the frosting for warmth and finish the cake with toasted coconut flakes—the flavor feels like an upgrade straight from a vintage diner menu.

Recipe FAQs

→ How do I ensure the pineapple flavor soaks well into the cake?

After baking, poke the warm cake evenly with a fork and immediately pour warm pineapple syrup over it, allowing the fruit juices to absorb fully as it cools.

→ What is the best way to achieve smooth cream cheese frosting?

Use full-fat cream cheese and softened butter at room temperature. Beat them together thoroughly before gradually adding sifted powdered sugar for a lump-free, creamy finish.

→ Can I substitute pecans in the frosting?

Yes, walnuts are a great alternative and provide a slightly different but pleasant crunch and flavor contrast.

→ Why should this cake be refrigerated?

The cream cheese frosting needs to stay chilled to maintain texture and freshness, and refrigeration helps the flavors develop overnight for better taste.

→ Does the cake taste better the next day?

Yes, allowing the cake to rest refrigerated for at least a few hours lets the pineapple syrup soak further and the frosting flavors meld, enhancing the overall experience.

→ Would using a different cake mix affect the flavor?

Using a white or butter cake mix creates variations in richness and sweetness, offering subtle twists to the classic yellow base.