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Easy Elvis Presley Cake Recipe for Cheesy Comfort Dessert
Sarah namedy

Elvis Presley Cake

This legendary Elvis Presley Cake is a southern classic featuring moist yellow cake soaked in sweet pineapple syrup, topped with a creamy frosting, coconut, and pecans. A true King-worthy dessert!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (18 oz) yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 1 can (14 oz) crushed pineapple in syrup
  • 1 cup granulated sugar
  • 1 package (8 oz) cream cheese
  • 1/2 box (16 oz) powdered sugar (add more if needed)
  • 12 oz shredded semi-sweet coconut
  • chopped pecans (optional, for topping)

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • electric mixer or whisk
  • Saucepan
  • Spatula
  • Wooden spoon or skewer (for poking holes)

Method
 

  1. Preheat the oven to 350°F (175°C), or follow the temperature listed on the cake mix box. Grease a 9×13-inch baking pan.
  2. Prepare the cake mix by combining the mix, eggs, oil, and water according to package instructions. Pour into the prepared pan and bake for 25–30 minutes.
  3. While baking, combine crushed pineapple with its syrup and granulated sugar in a small saucepan. Simmer over medium heat until sugar dissolves and mixture thickens slightly.
  4. In another saucepan, melt cream cheese with half of the powdered sugar over low heat. Stir until smooth. Add more powdered sugar for a pourable icing consistency if needed.
  5. When the cake is done, remove from oven and poke holes all over the top using the handle of a wooden spoon or skewer.
  6. Pour the warm pineapple mixture evenly over the warm cake, allowing it to soak into the holes.
  7. Drizzle the cream cheese icing evenly over the pineapple layer.
  8. Sprinkle shredded coconut and optional chopped pecans on top. Let the cake cool completely before slicing and serving.

Notes

Refrigerate for at least 1 hour before serving for the best texture. You can substitute toasted coconut for extra crunch or skip the nuts for a nut-free version. Best served chilled the next day — it tastes even better!