Elvis Presley Sheet Cake
A moist yellow sheet cake soaked with sweet pineapple and finished with a rich cream cheese frosting and crunchy pecans. This is the classic version most commonly associated with Elvis Presley Cake.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 package (3–3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
For the Pineapple Topping
- 1 can (16 oz) crushed pineapple, undrained
- 1 cup granulated sugar
For the Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½–1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and milk. Beat until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, place the crushed pineapple and sugar in a saucepan. Bring to a gentle simmer and cook for several minutes.
- Remove the cake from the oven. While it is still hot, poke holes all over the surface using the handle of a wooden spoon.
- Pour the warm pineapple mixture evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely.
- Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla and beat until creamy.
- Spread the frosting over the cooled cake.
- Sprinkle with chopped pecans.
- Refrigerate for about 1 hour before slicing for the best texture.
Tip: The pineapple topping is what makes this cake especially moist, while the cream cheese frosting adds a rich contrast.