This Elvis Presley Sheet Cake is a moist and flavorful cake featuring a yellow cake base infused with pineapple and topped with a rich cream cheese frosting and crunchy pecans. It’s a simple yet delicious cake that’s perfect for sharing.
Ingredients:
For the Cake:
Ingredient
Quantity
Notes
Yellow cake mix
1 box
Vanilla pudding mix
1 (3 oz) box
Not sugar-free
Eggs
4
Oil
1/2 cup
Vegetable or canola
Milk
1 cup
Crushed pineapple
1 (16 oz) can
Undrained
Sugar
1 cup
For the Frosting:
Ingredient
Quantity
Notes
Cream cheese
1 (8 oz) package
Softened to room temperature
Butter
1/2 cup
Softened to room temperature
Confectioners’ sugar
3 cups
Chopped pecans
1/2 cup (optional)
Vanilla extract
1 teaspoon (optional)
Instructions:
Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, and milk. Beat with an electric mixer for one minute. Scrape down the sides of the bowl and beat again for about two minutes, or until the batter is smooth.
Bake the Cake: Pour the cake batter into a greased 9×13 inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Prepare Pineapple Topping: While the cake is baking, place the undrained crushed pineapple and sugar into a medium saucepan on the stovetop. Bring the mixture just to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove the saucepan from the heat.
Pour Pineapple Topping Over Hot Cake: Once the cake is done baking, remove the baking dish from the oven. Using a fork, poke holes all over the top surface of the hot cake. Immediately pour the hot pineapple mixture evenly over the top of the cake, spreading it to cover the entire surface. Let the cake cool completely.
Make the Frosting: While the cake is cooling, prepare the frosting. In a large mixing bowl, place the softened cream cheese and softened butter. Beat with an electric mixer until the mixture is smooth and creamy. Gradually add the confectioners’ sugar, scraping down the sides of the bowl as needed, while continuing to beat with the electric mixer until the frosting is smooth and reaches your desired consistency. If desired, stir in the chopped pecans and vanilla extract.
Frost the Cooled Cake: Once the cake has cooled completely, drop dollops of the cream cheese frosting onto the top of the cake. Slowly spread the dollops together to cover the entire cake surface, being careful not to disturb the pineapple topping that has soaked into the cake.
Garnish (Optional): If desired, sprinkle the finished frosted cake with additional chopped pecans for extra crunch and visual appeal.
Serve: Slice the Elvis Presley Sheet Cake into squares and serve. Enjoy this moist and flavorful cake!