This Elvis Presley Cake is a true Southern classic — moist, pineapple-infused, and topped with a rich cream cheese frosting and crunchy pecans. Sweet, tangy, and irresistibly creamy, it’s a dessert that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Moist & Flavorful – Pineapple juice soaks into the cake, keeping it tender and delicious.

• Rich Cream Cheese Frosting – Sweet, creamy, and perfectly balanced.

• Easy to Make – Starts with a boxed cake mix but tastes totally homemade.

• Perfect for Any Occasion – Great for potlucks, holidays, or whenever you crave a sweet Southern treat.

Ingredients

For the Cake:

• 1 box Duncan Hines Pineapple Supreme (or white/yellow) cake mix

• Ingredients listed on the box (water, oil, eggs)

• 1 can crushed pineapple (with juice)

• 1 cup granulated sugar

For the Frosting:

• 1 stick unsalted butter, softened

• 8 oz cream cheese, softened

• 1 tsp vanilla extract

• 3 cups powdered sugar

• 1 cup chopped pecans

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~1 hour 15 minutes
Servings: 12–15

Step-by-Step Instructions

Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box and bake in a greased 9×13-inch pan.

Step 2: Make the Pineapple Mixture

In a saucepan, combine crushed pineapple with juice and sugar. Bring to a gentle boil, stir, then remove from heat.

Step 3: Soak the Cake

Once baked, let the cake cool for 10–15 minutes. Poke holes all over the surface with a fork.

Step 4: Add the Pineapple Glaze

Pour the warm pineapple mixture evenly over the cake, allowing it to soak in completely.

Step 5: Make the Frosting

Beat butter and cream cheese together until smooth. Add vanilla extract and gradually mix in powdered sugar until fluffy.

Step 6: Frost the Cake

Spread the cream cheese frosting evenly over the cooled cake and sprinkle with chopped pecans.

Step 7: Serve & Enjoy

Slice, serve, and enjoy this sweet Southern classic!

Tips & Variations

• Make It Tropical: Add shredded coconut to the pineapple topping.

• Nut-Free Option: Skip the pecans or replace them with toasted coconut flakes.

• Chill Before Serving: For a firmer, creamier texture, refrigerate for at least 30 minutes before slicing.

• Homemade Cake Alternative: You can swap the boxed mix with a scratch-made white or yellow cake.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the pineapple has more time to soak in.

2. Can I use fresh pineapple instead of canned?
Yes, but make sure to chop it finely and include any juice to keep the cake moist.

3. How do I store Elvis Presley Cake?
Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

4. Can I freeze it?
Absolutely! Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge.

Final Thoughts

This Elvis Presley Cake is rich, moist, and full of pineapple flavor, topped with luscious cream cheese frosting and crunchy pecans. It’s an easy dessert that tastes like it came straight from a Southern kitchen — perfect for any celebration or just because!