Elvis Presley Cake

Bake The Cake:

Prepare your yellow cake mix according to the package directions for a 9×13 inch pan. Make sure not to overbake as you want the cake to remain moist to absorb the pineapple mixture. The edges should just be turning golden and a toothpick inserted in the center should come out with a few moist crumbs.

Prepare The Pineapple Mixture:

While the cake bakes, combine the crushed pineapple with its juice and the granulated sugar in a saucepan. Heat this mixture until it comes to a gentle boil, stirring constantly to prevent scorching. The sugar needs to fully dissolve, which usually takes about 2-3 minutes. Remove from heat once bubbling and sugar has dissolved.

Create The Poke Cake:

Immediately after removing the cake from the oven, use a fork to poke holes all over the hot cake. Make sure to poke deeply and create holes about half an inch apart for optimal absorption. Pour the warm pineapple mixture evenly over the hot cake, using a spatula to spread the pineapple pieces evenly across the surface.

Make The Frosting:

After the cake has completely cooled to room temperature, prepare the cream cheese frosting. Beat the softened cream cheese and butter together for a full two minutes until the mixture is completely smooth with no lumps. Add the powdered sugar gradually, about half a cup at a time, beating well between additions until you achieve a smooth, spreadable consistency.

Frost And Finish:

Add the chopped pecans to the frosting if using and stir just until incorporated. Drop large dollops of frosting across the cake surface, then gently spread to create an even layer. Work from the center outward using a light touch to avoid pulling up the pineapple layer. Refrigerate for at least two hours before serving to allow flavors to meld.

This cake reminds me of Sunday dinners at my grandmother’s house in Tennessee. She would always have a version of this waiting in her refrigerator, claiming Elvis himself would have loved her special recipe. The pineapple was always her secret ingredient for keeping cakes moist, a trick I’ve used in countless recipes since.

How To Store Elvis Presley Cake

Due to the cream cheese frosting, this cake must be refrigerated. Store it covered in the refrigerator for up to 4 days. I find that a cake keeper works perfectly, but if you don’t have one, toothpicks inserted into the cake with plastic wrap stretched over them will prevent the frosting from sticking. The cake actually improves after a day in the refrigerator as the flavors continue to develop and meld together.