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Elvis Presley Cake

Course Cake, Dessert
Cuisine American, Southern
Keyword elvis-presley-cake-recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 servings
Calories 547kcal

Ingredients

  • 1 cup chopped pecans toasted
  • 1 15.25 oz yellow or butter cake mix
  • 1 3.4 oz instant vanilla pudding mix
  • 1/2 cup all purpose flour
  • 1 1/4 cup buttermilk
  • 1/2 cup salted butter melted
  • 4 large eggs
  • 1 20 oz can crushed pineapple (don't drain)
  • 1 cup granulated sugar
  • Frosting:
  • 2 8 oz packages cream cheese softened
  • 1/2 cup salted butter softened
  • 1 16 oz box powdered sugar
  • 2 tsp pure vanilla extract
  • maraschino cherries for garnishing (optional)

Instructions

  • Preheat the oven to 350°F. Spread the pecans on a sheet pan in a single layer. Toast for 6-8 minutes or just until fragrant and lightly golden. Set aside to cool.
  • Cake: Spray a 13x9-inch cake pan with baking spray. Set aside.
  • In a large bowl use an electric mixer on medium-high speed to beat together the cake mix, pudding mix, flour, buttermilk, butter and eggs until fully combine. Pour evenly into pan.
  • Bake for 25-30 minutes or just until a toothpick inserted into the center comes back clean. Use a fork to poke holes all over the cake. (Be generous.) Let cool slightly while you make the pineapple.
  • Meanwhile, bring pineapple with juices and 1/2 cup sugar to a boil in a small saucepan, stirring occasionally. Boil just until the sugar is fully dissolved, about 2 minutes.
  • Spoon pineapple mixture evenly over the cake. Let the cake cool completely in the pan.
  • Frosting: In a a large bowl use an electric mixer to cream together the cream cheese and butter.
  • Add the powdered sugar one cup at a time beating well after each addition. Add the vanilla, beating to combine
  • Frost the top of the cooled cake and sprinkle with toasted pecans.
  • Chill thoroughly until serving garnished with maraschino cherries, if desired.

Notes

    • Frosting: You can frost the top of the cake with whipped cream in place of cream cheese icing. You can use 4 cups of fresh whipped cream or use 16 ounces of frozen whipped topping i.e. Cool Whip or similar.
    • Pecans: The pecans can be replaced with toasted walnuts.
    • Cake Mix Flavors: You can use a butter cake mix, white cake mix, pineapple cake mix or a yellow cake mix. Regardless, you still need to add the flour to expand the amount of batter.
    • How to Make Homemade Buttermilk: To make your own buttermilk, to each one cup of whole milk add 1 Tbsp of lemon juice or white vinegar. Allow the milk to stand for 5-10 minutes then stir and proceed with the recipe.
    • Homemade Yellow Cake: If you'd like to make your own cake from scratch, you can! Checkout my recipe for Old Fashioned Butter Cake here.

Nutrition

Serving: 1serving | Calories: 547kcal | Carbohydrates: 55g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 541mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1117IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg