Elvis Presley Pineapple Cake: A Sweet Slice of Southern Legend
Hey friends, Beau here! Welcome back to the Feastical kitchen, where the coffee’s always on and the oven is permanently preheated for something wonderful. Today, we’re whipping up a dessert that’s as big on personality as the man it’s named after. We’re talking about the one, the only, the utterly irresistible Elvis Presley Pineapple Cake.
Now, if you’ve never experienced this Southern classic, you are in for a treat that will make your taste buds sing “Hound Dog” with joy. Imagine this: a supremely moist white cake, still warm from the oven, gets poked all over and drenched in a sweet-and-tangy pineapple syrup that soaks right down to the bottom. Then, while it’s cooling and dreaming of its glorious future, we whip up a frosting that could probably solve world peace—a lush, tangy cream cheese frosting loaded with buttery, toasted pecans. This isn’t just a cake; it’s an experience. It’s a poke cake, a dump cake, a sheet cake, and a piece of culinary history all rolled into one glorious 9×13 pan.
So, whether you’re headed to a potluck, celebrating a Tuesday, or just need a dessert that feels like a warm, sugary hug from the King himself, you’ve come to the right recipe. It’s simple, soulful, and guaranteed to bring everyone together. Let’s get baking!
A Cake That Whispers Stories
This cake takes me right back to my grandma’s linoleum-floored kitchen. She wasn’t a fancy baker, but boy, did she have a roster of legendary desserts. The first time I saw her make this, I was mesmerized. She’d just taken a golden cake out of the oven, and before I could even ask for a corner piece, she was stabbing it with the tines of a fork like it had personally offended her.
“What are you doing, Nana?” I whispered, horrified. She just winked, her hands moving with a practiced ease I now recognize as pure kitchen confidence. Then came the bubbling pineapple and sugar mixture, which she poured over the entire thing. The cake gulped it down, drinking in every last drop of that syrupy goodness. The smell that filled her kitchen—sweet pineapple, vanilla, and that unmistakable scent of a well-loved oven—is a core memory for me. She’d let me lick the cream cheese frosting bowl clean, and we’d wait, somewhat impatiently, for the cake to cool enough to frost and slice. That first bite was always a revelation: impossibly moist, tangy, sweet, and nutty all at once. It taught me that the best recipes aren’t just about taste; they’re about the stories and the people we share them with.
Gathering Your Band: The Ingredients
Part of the beauty of this cake is its beautiful simplicity. We’re starting with a trusty box mix to keep things easy, but we’re transforming it into something completely homemade and spectacular. Here’s your lineup:
- 1 box white cake mix (plus the ingredients listed on the box, typically eggs, oil, and water). Chef’s Insight: The neutral flavor of a white cake mix is the perfect canvas for our pineapple star. Using the mix lets us focus our energy on the from-scratch syrup and frosting that truly make this cake legendary.
- 1 (8 oz) can crushed pineapple, WITH the juice. Chef’s Insight: Do not drain this! The juice is liquid gold for our soaking syrup. It provides the tangy, tropical flavor that cuts through the sweetness and makes this cake so uniquely delicious.
- 1 cup granulated sugar. Why it’s here: We’re cooking this with the pineapple to create a simple syrup that will soak into the cake, giving it that signature moist texture and flavor in every single bite.
- 1 (8 oz) package cream cheese, softened. Pro Tip: Softened is key! Leave it on the counter for at least 30-60 minutes before you start. If it’s too cold, you’ll end up with lumpy frosting, and we’re going for smooth and dreamy here.
- ½ cup (1 stick) butter, softened. Chef’s Insight: Like the cream cheese, your butter needs to be at room temp for a silky, spreadable frosting. I use unsalted, but salted will work just fine and add a nice little salty contrast.
- 3 cups powdered sugar. Why it’s here: This gives our frosting its structure and sweet, melt-in-your-mouth quality.
- 1 teaspoon pure vanilla extract. Chef’s Insight: A splash of vanilla is the secret handshake of good baking. It rounds out the flavors in the frosting and makes everything taste more… well, more like home.
- 2–3 cups chopped pecans. Substitution Tip: Not a nut person? You can leave them out, but they add a fantastic buttery crunch. If you’re not a fan of pecans, walnuts would be a great substitute. For the ultimate flavor, toast them in a dry skillet for a few minutes until fragrant before chopping!
Let’s Make Some Magic: Step-by-Step Instructions
Alright, team! Aprons on, ovens preheating, and let’s create some kitchen magic. Follow these steps, and you’ll have a show-stopping dessert in no time.
- Bake That Base: Start by preheating your oven to the temperature specified on your cake mix box (usually 350°F). Grease and flour a 9×13-inch baking pan, or give it a good spray with baking spray. Prepare the cake mix according to the package directions. Pour the beautiful, smooth batter into your prepared pan and pop it in the oven. Bake for the time listed on the box, or until a toothpick inserted into the center comes out clean. Chef’s Hack: For an extra-moist crumb, I sometimes substitute the water called for on the box with an equal amount of whole milk or even buttermilk!
- The Great Poke: As soon as the cake comes out of the oven, place the pan on a wire cooling rack. Now, take a fork, a wooden skewer, or even the handle of a wooden spoon, and poke holes all over the top of the warm cake. Get enthusiastic about it! You want plenty of channels for that pineapple syrup to dive deep into the cake’s layers. Little Chef Story: This is my favorite part. It feels a little destructive and a whole lot of fun. Don’t be shy!
- Create the Pineapple Syrup: While the cake is baking (or cooling slightly), let’s make the magic potion. In a medium saucepan, combine the entire can of crushed pineapple (with its juice) and the 1 cup of granulated sugar. Stir it together over medium heat until the sugar completely dissolves. Bring it to a gentle boil, letting it bubble for a minute or two until it thickens slightly and becomes syrupy. Pro Tip: Keep stirring to prevent the sugar from sticking and burning on the bottom of the pan.
- The Soaking Ceremony: Slowly and carefully, pour the hot pineapple syrup evenly over the warm, hole-y cake. Use a spatula to gently spread it and encourage it into all those little holes. Watch as the cake eagerly drinks it all in. This is the step that transforms a simple box mix into a moist, flavor-packed masterpiece. Let the cake cool completely in the pan on the wire rack. Patience is a virtue here!
- Whip Up the Frosting: Once the cake is completely cool, it’s frosting time! In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until it’s completely smooth, creamy, and lump-free. This should take about 2 minutes. Scrape down the sides of the bowl. Add the vanilla extract. Now, gradually add the powdered sugar, one cup at a time, beating on low speed at first to avoid a powdered sugar snowstorm in your kitchen, then increasing to high until the frosting is light and fluffy. Chef’s Hack: If your frosting seems a bit thick, add a teaspoon of milk or pineapple juice to thin it. If it’s too thin, add a little more powdered sugar.
- Fold in the Pecans & Frost: Switch to a spatula and gently fold in the chopped pecans, reserving a handful for sprinkling on top if you’d like. Now, spread that glorious, nut-studded frosting evenly over the completely cooled cake. Why we wait: If you frost the cake while it’s still warm, the frosting will melt into a sad, runny puddle. Letting the cake cool ensures a beautiful, thick layer of frosting that holds its shape.
How to Serve This Southern Stunner
This cake is a beautiful, rustic dessert that doesn’t need a lot of fuss to shine. I like to serve it right from the pan—it feels homey and inviting. For a picture-perfect slice, use a sharp knife and wipe it clean between cuts.
While it’s absolutely divine all on its own, a little flair never hurt anybody. For a special occasion, serve each square with a dollop of freshly whipped cream and a maraschino cherry on top for a real “Elvis in Vegas” vibe. A sprinkle of extra toasted pecans over the top adds a nice textural contrast. And a cold glass of milk or a hot cup of black coffee is the non-negotiable, perfect beverage pairing for this sweet, rich treat. It’s the ultimate crowd-pleaser for picnics, potlucks, and family dinners alike.
Make It Your Own: Recipe Variations
One of the best things about this recipe is how adaptable it is! Feel like mixing it up? Here are a few of my favorite twists:
- Coconut Dream: Elvis loved peanut butter and banana, but he was also a fan of coconut! Fold 1 cup of sweetened shredded coconut into the frosting along with the pecans for a tropical tornado of flavor.
- Banana Split Upgrade: Mash one very ripe banana and add it to the cake batter along with the other ingredients called for on the box. You’ll get a wonderful banana bread-like flavor that pairs incredibly with the pineapple.
- The “No-Nut” Navigator: Have a nut allergy? Simply leave out the pecans! The cake is still phenomenal. You could also substitute with a cup of toasted coconut for a different kind of crunch.
- Bourbon Caramel Drizzle: For a truly grown-up version, add a tablespoon of good bourbon to the cream cheese frosting. Then, right before serving, drizzle the slices with a warm salted caramel sauce. You’re welcome.
- From-Scratch Swagger: Feeling ambitious? Use your favorite homemade vanilla cake recipe instead of the box mix. Just bake it in a 9×13 pan until a toothpick comes out clean, and proceed with the recipe as written.
Beau’s Kitchen Chronicles: Chef’s Notes
This recipe has been on quite a journey in my own kitchen. I’ve made it for heartbroken friends, jubilant birthday parties, and sleepy Sunday afternoons. One time, I was so eager to taste it that I frosted it while it was still slightly warm. Let’s just say I ended up with more of a “pineapple cream cheese soup cake.” It still tasted amazing, but it was a hilarious, delicious mess. Lesson learned: let the cake cool!
Over the years, I’ve found that toasting the pecans is the single biggest flavor upgrade you can make for minimal effort. It unlocks their natural oils and gives the frosting a deep, buttery, nutty flavor that is just unforgettable. This cake also gets even better the next day, as the flavors continue to meld and marry in the fridge. Trust me on that.
Your Questions, Answered: FAQs & Troubleshooting
Q: My syrup is super runny and pooled at the bottom of the cake. What happened?
A: This usually means the cake was too cool when you added the syrup, or the syrup wasn’t thick enough. Make sure the syrup comes to a genuine gentle boil and let it cook for a full 1-2 minutes to thicken. And pour it over the cake the *moment* it comes out of the oven while it’s still very warm.
Q: Can I make this cake ahead of time?
A: Absolutely! In fact, I often do. Bake it, soak it, and let it cool completely. Then, cover it tightly and store it in the refrigerator for up to 2 days. Make the frosting separately and store it in an airtight container in the fridge. Let the frosting soften at room temp for 30 minutes before spreading it on the cake the day you plan to serve it.
Q: My frosting is lumpy! How can I fix it?
A> Lumpy frosting is almost always due to the cream cheese and/or butter not being soft enough. To salvage it, let the frosting sit at room temperature for a bit longer and then beat it again with your mixer. If that doesn’t work, you can press it through a fine-mesh sieve—it’s a bit of a workout, but it will smooth it out!
Q: Can I use a different pan, like two 9-inch rounds?
A> You can, but the baking time will be shorter, so keep a close eye on it. The real trick will be poking and pouring the syrup over two layers. You’ll want to divide the syrup evenly between them. It makes for a beautiful layered cake, but the classic 9×13 is definitely the easiest route.
Elvis Presley Pineapple Cake : Sweet, Tangy & Southern Classic
- Total Time: 1.5 hrs
Description
Meet the Elvis Presley Pineapple Cake—a dessert so luscious, it could make the King himself swoon. This Southern classic combines a moist white cake soaked in warm pineapple syrup and topped with a rich, tangy cream cheese frosting loaded with buttery toasted pecans. It’s sweet, tangy, nutty, and utterly soul-satisfying. Whether for potlucks, family gatherings, or a little weekday indulgence, this cake brings all the nostalgia and flavor of a Southern kitchen right to your table. Get ready for a dessert that sings in perfect harmony!
Ingredients
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1 box white cake mix (plus ingredients listed on the box)
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1 (8 oz) can crushed pineapple with juice
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1 cup granulated sugar
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1 (8 oz) package cream cheese, softened
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½ cup (1 stick) butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2–3 cups chopped toasted pecans
Instructions
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Bake the Cake: Prepare cake mix per box instructions. Bake in a greased 9×13 pan at 350°F until a toothpick comes out clean.
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Poke the Cake: While hot, poke holes all over the top with a fork or skewer.
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Make Pineapple Syrup: In a saucepan, combine crushed pineapple (with juice) and sugar. Bring to a gentle boil for 1–2 minutes until syrupy.
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Soak the Cake: Pour the hot syrup evenly over the warm cake, spreading gently. Let cool completely.
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Frosting Time: Beat softened cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until fluffy.
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Add the Crunch: Fold in chopped pecans (reserve some for topping) and spread frosting evenly over the cooled cake.
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Chill & Serve: Refrigerate at least 30 minutes before slicing.
Notes
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Substitute milk or buttermilk for the water in the cake mix for extra richness.
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Toast pecans for a deeper flavor.
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For a tropical twist, add shredded coconut to the frosting.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 420 Cal Per Serving
- Fat: 23g
- Carbohydrates: 48g
- Protein: 5g
Nutritional Info (A Slice of Reality)
Now, let’s be real, y’all. This is a celebration cake, a treat, a slice of pure joy. It’s not a health food, and it doesn’t pretend to be! But I believe in transparency, so here’s a general estimate of what you’re looking at per serving (based on 12 servings).
Remember, these are estimates and can vary based on the specific brands of ingredients you use. If you need precise dietary information, I always recommend using a trusted online nutrition calculator with your exact ingredients.
Per Serving (estimate):
Calories: ~430 | Total Carbohydrates: 42g | Fat: 27g | Protein: 4g
Final Sweet Thoughts
And there you have it, my friends—the legendary Elvis Presley Pineapple Cake in all its sweet, tangy, nutty glory. This recipe is more than just a list of ingredients; it’s a ticket to creating your own kitchen memories. It’s a testament to the fact that the most beloved dishes are often the simplest ones, made with a little bit of love and a whole lot of flavor.
I hope you bake this cake, share it with people you adore, and maybe even start a new tradition of your own. If you make it, I’d be thrilled to hear about it! Tag me on social @Feastical or drop a comment on the blog. Now, go forth and bake something Feastical!
With a full heart and an even fuller plate,
Beau