Elvis yellow pineapple cake (Printable Version)
Moist yellow cake with juicy pineapple layers and rich cream cheese frosting topped with crunchy nuts.
# Ingredients:
→ Cake Base
01 -
1 standard yellow cake mix
→ Pineapple Mixture
02 -
1 can (approximately 425 g) crushed pineapple in juice
03 -
200 g granulated sugar
→ Frosting
04 -
225 g full-fat cream cheese, softened to room temperature
05 -
115 g unsalted butter, softened but not melted
06 -
250 g powdered sugar, sifted
→ Optional Topping
07 -
60 g chopped pecans
# Steps:
01 -
Prepare the yellow cake mix following package instructions for a 23x33 cm (9x13 inch) pan. Bake until edges are golden and a toothpick inserted comes out with moist crumbs, ensuring the cake remains moist.
02 -
Combine crushed pineapple with juice and granulated sugar in a saucepan. Heat gently while stirring constantly until the mixture reaches a gentle boil and the sugar dissolves completely, about 2-3 minutes. Remove from heat.
03 -
Immediately after baking, use a fork to poke holes approximately 1.3 cm apart across the hot cake surface. Pour the warm pineapple mixture evenly over the cake. Use a spatula to distribute pineapple pieces uniformly.
04 -
Once the cake is completely cooled, beat together softened cream cheese and butter for two minutes until smooth and lump-free. Gradually add sifted powdered sugar in increments, beating well until a smooth, spreadable consistency forms.
05 -
Fold chopped pecans gently into the frosting if using. Drop large dollops of frosting onto the cake and spread evenly from the center outward with a light touch to avoid disturbing the pineapple layer. Refrigerate for at least two hours before serving.
# Notes:
01 -
The cake is best served chilled and improves in flavor after resting refrigerated for at least a day.
02 -
Ensure cream cheese and butter reach room temperature before frosting to achieve a smooth texture.
03 -
Poking holes evenly and deeply allows optimal pineapple absorption and moisture retention.