Starting with a cake mix and ending with pineapple, homemade cream cheese frosting, and pecans. This Elvis Presley cake is moist, fruity, and so easy to make!

Elvis Presley Cake with a fork full removed

Why this recipe works

We’re using a simple yellow cake mix that’s doctored up with pineapple chunks to make an incredibly moist cream cheese frosted cake with chopped pecans sprinkled on top.

It’s no wonder this was Elvis’s favorite cake. It’s basically a pineapple poke cake, but in its own way. Apparently, Elvis used to ask his Grandma to make him this cake every time he visited, for good reason – and that’s it’s called Elvis Presley cake.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – You will need one box of yellow cake mix, PLUS the ingredients listed on the back of the box (water, oil, eggs). As always, if you prefer to make your own cake from scratch, go right ahead!

PINEAPPLE – A 20 oz can of crushed pineapple with the juice included. This part is key to a super soft and moist cake.

FROSTING – In my opinion, this cream cheese frosting really completes this cake. Made with powdered sugar, cream cheese, vanilla extract, and butter. It’s a fluffy, creamy topping that pairs so well with pecans and pineapple. If you’d like, you can use a store-bought cream cheese frosting or sub it out for a vanilla frosting.

How to Make Elvis Presley Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Assemble and bake the yellow cake as per box instructions in a 9×13 baking dish.
On the stovetop over medium heat, add the crushed pineapple with juice and sugar to the saucepot. Use a wooden spoon to stir until dissolved, and boil for 4 minutes. Remove from heat.
In a large bowl use a hand mixer to whip the cream cheese and butter. Add the powdered sugar and vanilla extract. Mix on high for about 3 minutes until light, fluffy, and creamy. The frosting will lighten in color as it is mixed.
After the cake has finished baking, while still warm, poke many holes in the top using a wooden dowel. Pour the pineapple mixture slowly over cake and allow to absorb. Any crushed pineapple chunks should remain on top. Allow cake to cool before moving on to frosting.
Once cake is fully cool, use a pastry knife to spread the frosting out thickly and evenly across the top of the pineapple covered cake.
Finish with a sprinkle of chopped pecans.

Frequently Asked Questions & Expert Tips

How do I store Elvis Presley cake and how long will it last?

Store your cake in an air-tight container in the refrigerator for 2-3 days. The longer it sits, the mushier it may become so we suggest enjoying it within a day or two.

Can I make these into cupcakes instead?

Absolutely. Follow the directions the same as you would if you were making the cake – but bake in a cupcake tin instead. You can still poke holes into the cupcakes and add the pineapple mixture over the top. Pipe with cream cheese frosting or lather it on with an icing spatula.

Serving Suggestions

Elvis Presley cake is fruity, so many people enjoy it during the summer months. However, this cake would be awesome for the holidays as well. It’s a refreshing dessert that’s great for potlucks, birthdays, retirement parties, or just because. Serve as a cake or bake it into cupcakes if you’d like.

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