Elvis Presley Sheet Cake
Servings: 12–16
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour (including cooling)
Ingredients
For the Cake:
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1 box (15.25 oz) yellow cake mix
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Ingredients listed on the box (usually eggs, oil, and water)
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1 can (20 oz) crushed pineapple in juice (do not drain)
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1 cup granulated sugar
For the Frosting:
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1 (8 oz) block cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3½–4 cups powdered sugar
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1 tsp vanilla extract
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½ cup chopped pecans (or walnuts), for topping
Instructions
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch sheet cake pan.
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Prepare the yellow cake mix according to package directions.
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Pour into the pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Pineapple Topping:
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While the cake bakes, combine the crushed pineapple (with juice) and 1 cup sugar in a saucepan over medium heat.
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Bring to a gentle boil and simmer for 2–3 minutes until slightly thickened.
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When the cake comes out of the oven, immediately poke small holes all over the top using a fork or skewer.
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Pour the hot pineapple mixture evenly over the warm cake. Let cool completely.
3. Prepare the Frosting:
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In a medium bowl, beat cream cheese and butter until smooth and fluffy.
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Gradually add powdered sugar, then mix in vanilla until creamy.
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Spread evenly over the cooled cake.
4. Finish and Serve:
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Sprinkle chopped pecans over the frosting.
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Chill the cake for 30 minutes before serving for best texture.
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Store leftovers covered in the refrigerator for up to 5 days.
Optional Variations:
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Add shredded coconut with the pineapple mixture for extra texture.
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Use toasted pecans or substitute with walnuts or crushed peanuts.
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For extra richness, add a splash of heavy cream to the frosting.
Let me know if you want a from-scratch version without boxed mix, a cupcake variation, or a way to halve the recipe for smaller batches.
