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Elvis Presley Cake

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A delightful dessert that features a moist yellow cake base soaked in a warm pineapple mixture, topped with creamy icing and coconut.

Ingredients

Scale
  • 1 box (18 oz) yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 1 box (16 oz) powdered sugar
  • 1 cup granulated sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) crushed pineapple in syrup
  • 1 cup chopped pecans (optional)
  • 12 oz semi-sweet coconut

Instructions

  1. Preheat your oven according to the yellow cake mix package instructions and grease a 9×13-inch baking pan.
  2. In a saucepan, combine the crushed pineapple and 1 cup of granulated sugar. Cook over medium heat until warmed through.
  3. In another saucepan, melt the cream cheese over low heat. Gradually add half of the powdered sugar while stirring until smooth.
  4. In a large bowl, prepare the yellow cake mix according to package instructions by adding eggs, vegetable oil, and water. Mix until smooth.
  5. Pour the cake batter into the greased pan and bake according to package instructions or until a toothpick inserted into the center comes out clean.
  6. After baking, use a fork to poke holes in the top of the cake.
  7. Pour the warm pineapple mixture over the cake.
  8. Drizzle the cream cheese icing over the cake and optionally sprinkle with chopped pecans and coconut.
  9. Allow the cake to cool completely before slicing and serving.

Notes

To ensure the cake is perfectly moist, do not overmix the batter. Leftovers can be stored in the refrigerator for up to five days.

Nutrition

Keywords: Elvis Presley Cake, dessert, pineapple cake, cream cheese frosting

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