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

Scale

1 box white cake mix (plus ingredients listed on the box)
1 (8 oz) can crushed pineapple with juice
1 cup granulated sugar
1 (8 oz) package cream cheese, softened
½ cup (1 stick) butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2–3 cups chopped toasted pecans

Instructions

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.
Poke the Cake: While hot, poke holes all over the top with a fork or skewer.
Make Pineapple Syrup: In a saucepan, combine crushed pineapple (with juice) and sugar. Bring to a gentle boil for 1–2 minutes until syrupy.
Soak the Cake: Pour the hot syrup evenly over the warm cake, spreading gently. Let cool completely.
Frosting Time: Beat softened cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until fluffy.
Add the Crunch: Fold in chopped pecans (reserve some for topping) and spread frosting evenly over the cooled cake.
Chill & Serve: Refrigerate at least 30 minutes before slicing.

Notes

Substitute milk or buttermilk for the water in the cake mix for extra richness.
Toast pecans for a deeper flavor.
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