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Elvis Presley Cake

A slice of moist Elvis Presley cake filled with creamy frosting and chopped pecans, topped with whipped cream and more pecans.
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A retro Southern pineapple poke cake with cream cheese frosting and a pecan topping, perfect for potlucks.

Ingredients

Scale
  • 1 (15.25 ounce) box yellow cake mix
  • 1 (20 ounce) can crushed pineapple, undrained
  • 4 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 cup chopped pecans

Instructions

  1. Prepare cake mix according to package directions for a 9×13 inch pan. Bake and let cool slightly in the pan.
  2. While the cake is still warm, poke holes all over the top with a fork or skewer.
  3. In a medium bowl, beat softened cream cheese and granulated sugar until smooth. Beat in vanilla extract.
  4. Gradually beat in heavy cream until the mixture is thickened.
  5. Pour the cream cheese mixture evenly over the warm cake, spreading it to cover the surface.
  6. In a small bowl, combine powdered sugar and chopped pecans. Sprinkle this mixture over the cream cheese layer.
  7. Chill the cake for at least 2 hours before serving.

Notes

  • This cake can be made a day in advance and stored in the refrigerator.
  • For a richer flavor, toast the pecans before adding them to the topping.
  • Serve chilled for the best texture and flavor.

Nutrition

Find it online: https://delicerecipe.com/elvis-presley-cake-recipe/