Elvis Presley Cake
Indulge in the nostalgic charm of an Elvis Presley Cake, a luscious dessert inspired by the King of Rock 'n' Roll himself! This moist and flavorful cake starts with a simple white cake mix, elevated by a generous soak of sweet, tangy pineapple syrup that infuses every bite with tropical goodness. Topped with a rich and creamy homemade frosting made from cream cheese and butter, this cake is then crowned with a delightful sprinkle of shredded coconut and crunchy pecans, adding texture and nuttiness to every slice. Perfect for feeding a crowd, this chilled cake is easy to prepare yet utterly unforgettable—a celebration-worthy treat that’s as comforting as it is decadent. Whether you're hosting a party or simply satisfying a sweet tooth, this Elvis Presley Cake is sure to leave your taste buds all shook up!
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Recipe Information
Ingredients
- 1 box white cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 20 oz crushed pineapple
- 1 cup sugar
- 8 oz cream cheese
- 0.5 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, prepare the cake batter by combining the white cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
While the cake is still warm, use a fork to poke small holes all over the top of the cake.
In a saucepan over medium heat, combine the crushed pineapple (with its juice) and sugar. Bring to a boil and stir until the sugar is dissolved. Pour this pineapple mixture evenly over the warm cake, ensuring it soaks into the holes.
Let the cake cool completely to room temperature.
In a large bowl, beat together the cream cheese and unsalted butter using an electric mixer until smooth and creamy.
Gradually add powdered sugar and mix until well combined. Stir in the vanilla extract.
Once the cake has cooled, spread the cream cheese frosting evenly over the cake.
Sprinkle the shredded coconut and chopped pecans evenly across the top of the frosted cake.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 73.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
