The Best Elvis Presley Cake Recipe Pineapple
I don’t know why this cake is connected to Elvis, but this is one of his favorites, I can see why. I found several different versions, but, in the end, I tweaked one and simply made it better; or shall we even say The Best Elvis Presley Cake Recipe Pineapple?
This cake really can’t be any easier. I used a cake mix, but if you really, really want to work hard, feel free to make one from scratch.
Prepare a white cake according to the box instructions. I follow the egg white version; it makes the cake white and look better. Bake according to the instructions in a 13 x 9 pan. Let the cake cool.
With the end of a wooden spoon poke holes in the cake.
Bring the pineapple and sugar to a boil in a saucepan.
Pour the mixture over the cooled cake.
See it’s not a lot of pineapple. The sugar makes a sweet syrup that adds a layer of yumminess to the cake.
Prepare your frosting. I like to make my own, but if you want, use store bought cream cheese frosting. Go ahead and add a little bit of rum extract for that extra something. The rum extract is my secret ingredient. The rum flavor tones down the sweetness of the cake, but adds a wonderful complement to the pineapple.
If you are making homemade frosting, then cream the butter, cream cheese together. Add the powdered sugar until smooth and fluffy. Add vanilla and rum extract. I like my frosting on the thinner side – not so stiff, but feel free to make yours how you like yours.
Frost your cake.
Sprinkle chopped pecans over the top. When I went grocery shopping, I nearly passed out when I saw how much pecans were… over $6.00 for a bag. I had some honey glazed pecans at home.. so, guess what, I used those on top of the cake. They add a level of sweetness, but not too much. If you don’t like nuts, and my dad is one of those, then don’t add them. The lesson here? Feel free to improvise and use what you have!
I store the cake, covered, in my refrigerator. This cake always goes very quickly!! It is a huge hit with my family.
1 white cake mix (plus ingredients listed on box)
1 8oz can crushed pineapple
1 cup sugar
8oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon rum extract