Elvis Presley Sheet Cake: A Crowd-Pleasing Dessert
The Elvis Presley Sheet Cake is a delightful treat that is perfect for any occasion. This cake, named after the legendary singer, is known for its irresistible combination of flavors that will have everyone asking for seconds.
The first time I made this cake, it was a massive hit with my family, and it has since become a requested favorite for gatherings like Mother’s Day, Father’s Day, and Easter—or just whenever you need a delicious dessert to brighten up any day.
This Elvis Presley Sheet Cake is not just a dessert; it’s a celebration of flavors that brings joy and nostalgia to your table. Enjoy the creamy, fruity, and nutty layers that make this cake a beloved choice for any event or family gathering.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 (3-ounce) box vanilla pudding (not sugar-free)
- 4 eggs
- 1/2 cup oil
- 1 cup milk
- 1 (16-ounce) can crushed pineapple, undrained
- 1 cup sugar
For the Frosting:
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 cups confectioner’s sugar
- 1/2 cup chopped pecans (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Cake:
- In a large mixing bowl, combine the cake mix, vanilla pudding, eggs, oil, and milk. Beat with an electric mixer for one minute, scrape down the sides, and then beat for an additional two minutes until the mixture is smooth.
- Pour the batter into a greased 9×13-inch baking dish. Bake at 350°F for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Make the Pineapple Topping:
- While the cake is baking, combine the crushed pineapple and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Remove from heat.
- Once the cake is baked, remove it from the oven and immediately poke holes all over the top using a fork. Pour the hot pineapple mixture over the cake, ensuring it soaks into the holes. Allow the cake to cool completely.
- Prepare the Frosting:
- In another large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the confectioner’s sugar, continuing to beat until well incorporated. If using, stir in the vanilla extract and chopped pecans.
- Gently spread the frosting over the cooled cake, being careful not to disturb the pineapple layer. If desired, sprinkle additional chopped pecans on top for garnish.
