Sandra This Paula Deen Elvis Presley Cake is a decadent Southern dessert that transforms a simple yellow cake mix into a showstopper with a sweet pineapple glaze and creamy cream cheese frosting studded with pecans. Inspired by the King’s love for rich flavors, this cake is ready in about 40 minutes (plus chilling time), making it perfect for celebrations or indulgent treats.
Paula Deen Elvis Presley Cake Recipe Ingredients
Cake and Pineapple Glaze
- 1 box (15.25 oz.) yellow cake mix (plus ingredients listed on box: typically eggs, oil, and water)
- 1 (20 oz.) can crushed pineapple in juice (not heavy syrup)
- 1 cup granulated sugar
Cream Cheese Frosting
- 1 (8 oz.) block cream cheese, softened to room temperature
- ½ cup (1 stick) salted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- ½ cup chopped pecans (optional)
How To Make Paula Deen Elvis Presley Cake
- Bake the Cake: Preheat the oven according to the yellow cake mix package instructions (typically 350°F). Grease a 9×13-inch baking pan with butter or nonstick cooking spray. Prepare the cake mix as directed on the box, using the listed ingredients (usually eggs, oil, and water). Pour the batter into the prepared pan and bake as directed, about 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Prepare the Pineapple Glaze: While the cake bakes, combine 1 (20 oz.) can crushed pineapple (with juice) and 1 cup granulated sugar in a small saucepan over medium heat. Stir constantly and bring to a boil, cooking until the sugar dissolves, about 2-3 minutes. Remove from heat and set aside.
- Add the Glaze: Once the cake is baked, remove it from the oven and, while still hot, poke holes all over the top with a fork. Pour the warm pineapple glaze evenly over the cake, spreading it with a spatula to ensure it seeps into the holes and covers the surface. Allow the cake to cool completely in the pan, about 1 hour.
- Make the Cream Cheese Frosting: In a large bowl, use an electric mixer or stand mixer with the paddle attachment to beat 1 (8 oz.) block softened cream cheese and ½ cup softened salted butter on medium speed until smooth and creamy, about 2 minutes. Gradually add 3 cups sifted powdered sugar, beating on low until incorporated, then on high until the frosting is smooth and fluffy. If using a stand mixer, scrape down the sides as needed. Stir in ½ cup chopped pecans, if desired.
- Frost the Cake: Drop spoonfuls of the cream cheese frosting onto the cooled cake and spread evenly with a spatula to coat the top. For a smooth finish, dip the spatula in warm water and wipe clean between strokes.
- Chill and Serve: Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the frosting to set. Slice into squares and serve chilled or at room temperature, enjoying the rich, tropical flavors.
Recipe Tips
- How do I ensure the glaze soaks in? Poke holes deeply and evenly with a fork while the cake is hot to allow the pineapple glaze to penetrate fully, enhancing moisture and flavor.
- Can I use a different cake mix? Yes, white or vanilla cake mix can be used for a slightly lighter flavor, but yellow cake mix complements the pineapple and cream cheese best.
- How do I prevent lumpy frosting? Ensure the cream cheese and butter are fully softened to room temperature before beating, and sift the powdered sugar to avoid clumps.
- Can I make this nut-free? Omit the pecans from the frosting for a nut-free version, or substitute with chocolate chips or toasted coconut for added texture.
What To Serve With Elvis Presley Cake
This tropical-inspired cake pairs beautifully with:
- A scoop of vanilla or pineapple ice cream for a creamy, cooling contrast
- Fresh pineapple slices or berries for a vibrant, fruity garnish
- A glass of iced tea or a hot coffee to balance the sweetness
How To Store Elvis Presley Cake
- Store: Cover the cake with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The frosting and glaze keep the cake moist.
- Reheat: No reheating is needed; serve chilled or at room temperature. If refrigerated, let sit at room temperature for 15-20 minutes for softer frosting.
- Freeze: Freeze the unfrosted cake (with glaze) tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight, then frost before serving.
Elvis Presley Cake Nutrition Facts
- Calories: ~439 kcal per serving
- Protein: 2g
- Fat: 12g
- Carbohydrates: 83g
- Sugar: 65g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called Elvis Presley Cake?
The cake is inspired by Elvis Presley’s love for rich, sweet flavors, particularly pineapple and creamy textures, evoking his Southern roots.
Can I use fresh pineapple?
Yes, blend fresh pineapple to a crushed consistency with its juice, but ensure it’s not too watery to maintain the glaze’s texture.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean. Follow the cake mix package timing and check early to avoid overbaking.
Can I make this gluten-free?
Use a gluten-free yellow cake mix and ensure other ingredients are gluten-free for a seamless adaptation.
Try More Recipes:
Paula Deen Elvis Presley Cake Recipe
Description
A decadent yellow cake with a sweet pineapple glaze and creamy cream cheese frosting, inspired by Elvis Presley’s love for rich Southern flavors.
Ingredients
Cake and Pineapple Glaze
Cream Cheese Frosting
Instructions
- Preheat oven as per cake mix instructions. Grease a 9×13-inch baking pan. Prepare and bake cake mix as directed.
- In a saucepan, combine crushed pineapple and sugar. Boil over medium heat, stirring, until sugar dissolves, 2-3 minutes. Set aside.
- Poke holes in hot baked cake with a fork. Pour pineapple glaze over cake, spreading evenly. Cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Stir in pecans, if using.
- Spread frosting over cooled cake. Refrigerate for 2 hours before serving.
- Slice and serve chilled or at room temperature.
Notes
- Poke deep holes for maximum glaze absorption.
- Use gluten-free cake mix for a gluten-free version.
- Refrigerate to meld flavors before serving.
- Store in the fridge for up to 5 days.
