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Elvis Presley Cake!!!

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Love pineapples and pecans? Then you might like this Elvis Presley Cake! It starts with a basic white cake mix, but add the pineapple topping and cream cheese frosting…you won’t be able to say no!

I’m always looking for new recipes to take to potlucks and picnics. That’s what I consider today’s cake recipe…a potluck recipe. It is easy to make, yet will serve up to 15 people making it great for a gathering. It’s also very portable since it is made in a 9×13 cake pan.

Why is it called Elvis Presley Cake?
From my research, this cake is supposedly the cake that Elvis asked his grandma for the most often. Doesn’t that make it so special? I’m sure it has another name out there, but I’m sure it doesn’t mind being called the Elvis Presley Cake either!

Semi-Homemade Cake
I love recipes that start with a box cake mix. Jazzing a plain cake up into something spectacular is fun because there are endless flavor combinations! Also, the cake mix gives a good base to a recipe.

For this Elvis Presley Cake, simple bake a white cake mix as the back of the box suggests. It can be whatever brand of cake mix you’d like, just make sure it will fill a 9×13 cake pan.

To make the pineapple topping that soaks into this cake, simply heat on the stovetop the pineapple and sugar. You’ll mix until the sugar is dissolved. It will look like a syrup! Poke holes in the baked, cooled cake with a fork, then pour this warm pineapple mix overtop. Some of the syrup will soak in and some will sit on top. Mmm…delicious!

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Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:

Prepare cake according to instructions on package. Bake in a 9×13 inch pan. Allow to cool.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.

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