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This luscious Elvis Presley Cake delivers all the southern charm and indulgence that its namesake would approve of. The moist white cake soaks up sweet pineapple syrup through tiny holes, creating a tropical flavor explosion beneath a rich cream cheese frosting studded with crunchy pecans.
I first made this cake for my husband's birthday when we were newlyweds, and it's become our celebration tradition for fifteen years running. The way the pineapple infuses the cake overnight creates something truly magical.
Ingredients
- White cake mix: Plus ingredients called for on box provides the perfect blank canvas for soaking up flavors
- Crushed pineapple with juice: Brings tropical sweetness and moisture throughout the cake
- Granulated sugar: Helps create the pineapple syrup that infuses the cake
- Vanilla extract: Enhances both the cake soak and frosting with subtle warmth
- Cream cheese: Creates that signature tangy richness in the frosting
- Butter: Adds richness and helps the frosting hold its shape
- Powdered sugar: Gives the frosting structure without graininess
- Pecans: Add essential southern flavor and delightful texture contrast
Step-by-Step Instructions
- Prepare the Cake:
- Follow the directions on your white cake mix package precisely, measuring carefully. Bake in a 9x13 pan until a toothpick comes out clean from the center. Allow the cake to cool completely before moving to the next step or the holes will collapse when poked.
- Create the Poke Holes:
- Use the rounded end of a wooden spoon to make holes approximately one inch apart across the entire surface of the cooled cake. Press down until you nearly reach the bottom without puncturing through. These channels allow the pineapple mixture to penetrate deeply.
- Prepare the Pineapple Soak:
- Combine the entire can of crushed pineapple with its juice, granulated sugar, and half teaspoon of vanilla in a saucepan. Bring to a gentle boil over medium heat, stirring frequently until the sugar fully dissolves and the mixture thickens slightly, about 3 minutes.
- Infuse the Cake:
- While the pineapple mixture is still hot, carefully pour it over the cake, directing the liquid into the holes. Use a spatula to spread any pineapple pieces evenly across the surface. Let this sit for at least 30 minutes to allow proper absorption.
- Make the Frosting:
- In a large bowl, beat softened cream cheese and butter until completely smooth and fluffy, about 3 minutes. Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in the remaining vanilla extract and two cups of crushed pecans until just combined.
- Finish and Chill:
- Gently spread the pecan cream cheese frosting over the cooled, soaked cake in an even layer. Sprinkle the remaining cup of crushed pecans over the top, pressing gently to adhere. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
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You Must Know
The crushed pecans are truly what make this cake special. My grandmother always insisted on toasting them lightly before adding to the frosting, which intensifies their nutty flavor and makes the whole kitchen smell heavenly during preparation.
History Behind Elvis Presley Cake
While no one knows for certain if this was truly the King's favorite dessert, this cake style became popular in the American South during Elvis's heyday. The combination of pineapple and pecans reflects traditional southern ingredients, and the indulgent richness certainly matches Elvis's famous appetite. Making this dessert always feels like bringing a bit of Graceland hospitality to my own table.
Smart Storage
This cake must be refrigerated due to the cream cheese frosting. Cover leftovers tightly with plastic wrap or store in an airtight container. The cake actually tastes better on days two and three as the flavors continue to develop. For best results, remove from refrigeration about 20 minutes before serving to take the chill off.
Easy Variations
If pecans aren't your preference, walnuts make an excellent substitute. For a tropical twist, add half a cup of shredded coconut to the frosting. Some bakers enhance the pineapple flavor by adding a small package of instant vanilla pudding to the cake batter before baking. The recipe also works beautifully with yellow cake mix if white isn't available.
Serving Suggestions
While delicious on its own, this cake reaches new heights when served with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A light dusting of powdered sugar just before serving adds an elegant touch for special occasions. For a truly decadent experience, drizzle individual slices with a bit of warm caramel sauce.
Frequently Asked Questions
- → What makes Elvis Presley Cake unique?
Its combination of pineapple syrup, rich cream cheese frosting, and crushed pecans create a moist, flavor-packed dessert.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can substitute canned, but ensure to cook it down with sugar for a similar syrupy consistency.
- → How long should the cake set before serving?
Let the cake set overnight or at least 6 hours for the flavors to meld perfectly.
- → Should the cake be refrigerated?
Yes, refrigeration is recommended both for setting the cake and storing leftovers to keep it fresh.
- → Can I add more toppings to the cake?
Absolutely! Additional toppings like toasted coconut or chocolate shavings complement the existing flavors well.