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Elvis Presley Cake

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A moist and indulgent dessert that blends the sweetness of crushed pineapple, creamy frosting, and coconut, creating a tropical experience.

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 the oven according to the yellow cake mix package instructions. Grease or line a 9×13-inch baking pan.
  2. In a small saucepan, combine the crushed pineapple (with syrup) and 1 cup of granulated sugar. Cook over medium heat until warmed and sugar dissolves.
  3. In another saucepan, melt the cream cheese over low heat. Gradually add half of the powdered sugar, stirring until smooth.
  4. In a large bowl, prepare the yellow cake mix according to the package instructions by mixing in the eggs, vegetable oil, and water until well combined.
  5. Pour the cake batter evenly into the prepared baking pan. Bake according to package instructions or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and poke holes all over the top using the handle of a wooden spoon.
  7. Pour the warm pineapple mixture evenly over the cake, allowing it to soak in through the holes.
  8. Drizzle the cream cheese icing over the cake and sprinkle with chopped pecans and coconut if desired.
  9. Allow the cake to cool completely in the pan before slicing and serving.

Notes

Ensure the cream cheese is softened for easier mixing. For a thicker icing, add more powdered sugar to reach desired consistency. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

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

Find it online: https://saveurmagique.com/elvis-presley-cake/