This famous Elvis Presley Cake is a moist vanilla cake soaked with warm pineapple, then topped with a fluffy cream cheese frosting and crunchy pecans. Rich, nostalgic, and impossible to resist.
⏱ Time & Servings
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Prep Time: 15 minutes
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Bake Time: 30 minutes
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Cooling Time: 45 minutes
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Total Time: ~1 hour 30 minutes
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Servings: 12–15
🧾 Ingredients
Cake
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1 box vanilla or yellow cake mix
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Ingredients listed on box (eggs, oil, water)
Pineapple Filling
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1 can (20 oz) crushed pineapple (do NOT drain)
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1 cup granulated sugar
Frosting
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1 package (8 oz) cream cheese, softened
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½ cup unsalted butter, softened
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3½ cups powdered sugar
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1 tsp vanilla extract
Topping
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½–1 cup chopped pecans (optional)
👩🍳 Instructions
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Bake the Cake
Prepare and bake cake in a 9×13-inch pan according to package directions.
Let cool slightly. -
Poke & Fill
Use the handle of a wooden spoon to poke holes all over the warm cake. -
Make Pineapple Syrup
In a saucepan, combine crushed pineapple and sugar.
Bring to a boil, then simmer 3–4 minutes. -
Soak the Cake
Pour hot pineapple mixture evenly over the cake, letting it soak into the holes.
Cool completely. -
Prepare Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla; beat until fluffy. -
Frost & Finish
Spread frosting over cooled cake.
Sprinkle with pecans if using. -
Chill & Serve
Refrigerate at least 1 hour before slicing.
🍽 Flavor & Texture
✔ Ultra-moist cake
✔ Sweet-tangy pineapple soak
✔ Rich, creamy frosting
✔ Classic Southern comfort
⭐ Tips & Variations
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Extra indulgent: Add sliced bananas between cake and frosting 🍌
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Nut-free: Skip pecans
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Homemade cake: Use your favorite vanilla cake recipe
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Lighter version: Use reduced-fat cream cheese
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Make-ahead: Tastes even better the next day
📊 Nutrition (Approx. per slice)
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Calories: 430
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Fat: 20g
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Carbs: 58g
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Protein: 5g
