- Prepare the Cake Mix
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the yellow cake mix according to the package directions, and pour the batter into the prepared baking dish. - Add Pineapple and Sugar
In a small bowl, combine the undrained crushed pineapple with the granulated sugar. Stir until well mixed, then set aside. - Bake the Cake
Bake the cake according to the package instructions, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Soak with Pineapple Mixture
While the cake is still warm, use a fork or skewer to poke holes all over the surface. Pour the pineapple mixture evenly over the cake, letting it seep into the holes for extra moisture and flavor.
Step 2: Making the Cream Cheese Frosting
- Beat Cream Cheese and Butter
In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. - Add Powdered Sugar and Vanilla
Gradually add the powdered sugar, ½ cup at a time, mixing until well combined. Finally, add the vanilla extract and beat until the frosting is smooth and fluffy.
Step 3: Frosting and Topping the Cake
- Frost the Cake
Once the cake has cooled completely, spread the cream cheese frosting over the entire surface in an even layer. - Add Toppings
Sprinkle the chopped pecans and shredded coconut generously over the frosting, pressing them down gently to help them adhere.
Step 4: Chilling and Serving
- Chill the Cake
For the best flavor and texture, refrigerate the cake for at least 1-2 hours before serving. This allows the pineapple flavors to meld into the cake, making it extra moist and flavorful. - Slice and Enjoy
Slice into squares and serve chilled or at room temperature. This cake tastes even better the next day as the flavors continue to develop.
Tips for the Perfect Elvis Presley Cake
- Use Fresh Pineapple (Optional)
If you want to take it up a notch, substitute canned pineapple with fresh crushed pineapple and its juice for an even fresher taste. - Toast the Pecans and Coconut
Toasting the pecans and coconut enhances their flavor and adds an extra layer of crunch. Simply toast them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, stirring once, until golden brown. - Refrigerate for Long-Lasting Freshness
Keep any leftovers refrigerated in an airtight container. This cake stays moist for up to 4 days and can also be frozen (minus the pecans and coconut) for up to 2 months. - Swap Pecans for Walnuts
If you’re a walnut fan, they’re a delicious alternative to pecans in this recipe.
Storage Tips
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the unfrosted cake for up to 2 months. Thaw it in the refrigerator, then frost with cream cheese and add toppings just before serving.
A Final Note on Elvis Presley Cake
This Elvis Presley Cake is a delicious, retro-inspired dessert that brings together flavors of the South with a tropical twist. It’s a hit at potlucks, holiday gatherings, and family dinners. With its creamy frosting, tender pineapple cake, and crunchy topping, it’s no wonder why this cake has stood the test of time! So slice yourself a piece and enjoy a sweet treat that would make even the King himself proud.