Name: Elvis Presley Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 package (13-1/4 ounces) yellow cake mix -; 1 cup water -; 1/2 cup canola oil -; 3 large eggs, room temperature -; 1 can (20 ounces) crushed pineapple -; 1/2 cup packed brown sugar -; 1 teaspoon rum, optional -; 1 block (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 1 teaspoon vanilla extract -; 3-1/2 cups confectioners' sugar -; 1 cup chopped pecans -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Elvis Presley Cake

1. 1 package (13-1/4 ounces) yellow cake mix -

2. 1 cup water -

3. 1/2 cup canola oil -

4. 3 large eggs, room temperature -

5. 1 can (20 ounces) crushed pineapple -

6. 1/2 cup packed brown sugar -

7. 1 teaspoon rum, optional -

8. 1 block (8 ounces) cream cheese, softened -

9. 1/2 cup butter, softened -

10. 1 teaspoon vanilla extract -

11. 3-1/2 cups confectioners' sugar -

12. 1 cup chopped pecans -

How to cook deliciously - Elvis Presley Cake

1. Stage

Preheat the oven to 350°F. Grease a 13x9-inch baking dish and prepare the cake mix according to the package directions. Pour the batter into the baking dish. Bake the cake as directed on the box or until a toothpick inserted into the center comes out clean.

2. Stage

Move the baking dish to a wire rack and let the cake cool completely. Then, use a skewer to poke holes over the entire cake.

3. Stage

Pour the crushed pineapple and brown sugar into a small saucepan. Stir the ingredients and bring the mixture to a simmer over medium-high heat. Continue stirring the pineapple constantly for another minute or two until the sugar is dissolved. Remove the pan from the heat and stir in the rum (if using). Immediately spoon the hot pineapple mixture over the top of the cake so that the juices seep into the holes. Distribute the pineapple pieces evenly over the surface. Allow the cake and pineapple to cool to room temperature.

4. Stage

Beat together the softened cream cheese and butter until they're smooth and creamy, two to three minutes. Then, beat in the vanilla extract. Add the confectioners' sugar, 1 cup at a time, mixing well after each addition and scraping the sides of the bowl as needed. Once all the sugar is in, beat the frosting on high for two to three minutes until it's light and smooth.

5. Stage

Spread the cream cheese frosting on top of the pineapple layer of the cake. Some pieces of pineapple will get pulled to the top; that's okay. Finally, sprinkle the chopped pecans over the top of the cake. Cover the cake with storage wrap and refrigerate it for at least four hours or overnight. Then slice and serve. Editor's Tip: Chilling makes this cake moist and melds the flavors, so allow enough time for this step.