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The magic of this Elvis Presley Cake lies in its perfect balance of flavors - sweet pineapple soaking into tender cake, topped with tangy cream cheese frosting. After making countless versions of Southern cakes in my kitchen, I've found that this recipe's charm comes from its simplicity combined with clever techniques that transform basic ingredients into something truly memorable.
Last weekend, I brought this to a family gathering, and my aunt, who claims she "doesn't like pineapple desserts," went back for seconds. The secret? Letting the cake chill overnight allows all the flavors to meld perfectly.
Essential Ingredients and Selection Tips
- Yellow Cake Mix (1 box) – Any brand works, but I prefer Duncan Hines for its moist texture. Always check the expiration date for freshest results
- Crushed Pineapple (20 oz can) – Use pineapple in juice, not syrup. The natural acidity works better with the sugar. Drain and reserve 2 tablespoons of juice for the frosting if desired
- Cream Cheese (8 oz) – Full-fat, Philadelphia brand produces the smoothest frosting. Generic brands can be too watery
- Butter (½ cup) – Use real butter, not margarine. I prefer European-style butter for its higher fat content and richer flavor
- Pecans (½ cup) – Toast them lightly before chopping to enhance their nutty flavor. Fresh pecans make a noticeable difference
Detailed Cooking Instructions
- 1. Cake Base Preparation
- Start with your cake mix, but don't follow the package instructions exactly. Use milk instead of water for richness, and add an extra egg for better structure. Mix until just combined - overbeating leads to a tough cake.
- 2. Pineapple Glaze Creation
- Combine your crushed pineapple and sugar while the cake bakes. The key is bringing it just to a boil to dissolve the sugar completely without reducing the pineapple too much. You want it loose enough to soak into the cake.
- 3. Soaking Process
- As soon as the cake comes out of the oven, poke holes using a fork in a regular pattern about 1 inch apart. Pour the warm pineapple mixture slowly over the surface, allowing it to seep in gradually. Don't rush this step - it's crucial for proper absorption.
- 4. Frosting Preparation
- Your cream cheese and butter must be at true room temperature - about an hour on the counter. Cold ingredients lead to lumpy frosting. Beat them together first until completely smooth before adding any sugar.
- 5. Assembly Strategy
- Wait until the cake is completely cool before frosting. The cream cheese frosting should be thick but spreadable. Add chopped pecans last, pressing them gently into the surface.
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My grandmother always said that patience makes a better baker, and this cake proves her right. The waiting time allows all the flavors to develop fully.
Temperature Control
Room temperature ingredients are crucial for the frosting. Cold cream cheese will always result in lumps, no matter how long you beat it.
Make-Ahead Strategy
This cake actually improves overnight, making it perfect for advance preparation. The pineapple flavor becomes more pronounced and the texture gets even more moist.
Storage Solutions
Keep refrigerated but serve slightly cool, not cold - about 20 minutes out of the fridge is perfect for optimal flavor and texture.
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This Elvis Presley Cake has become my go-to recipe for potlucks and family gatherings. It reminds me that sometimes the simplest recipes, when made with care and quality ingredients, create the most memorable desserts.
Frequently Asked Questions
- → Why poke holes in the cake?
- Allows pineapple glaze to seep into cake, making it extra moist.
- → Can I use other cake flavors?
- Yes, white or vanilla cake mix works well too.
- → Why must ingredients be room temperature?
- Room temp cream cheese and butter blend smoothly without lumps.
- → Can I make this ahead?
- Yes, keeps well in fridge up to 5 days. Flavors improve with time.
- → Are pecans necessary?
- Optional but add nice texture. Can omit if preferred.