This Elvis Presley Sheet Cake is a decadent treat that combines the richness of cake, the tropical sweetness of pineapple, and the creamy goodness of frosting. It’s a cake that will impress anyone who tries it, and it’s perfect for family gatherings or special occasions.
Ingredients:
For the Cake:
- 1 box of yellow cake mix
- 1 (3-ounce) box of vanilla pudding mix (ensure it’s not sugar-free)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 (16-ounce) can of crushed pineapple, undrained
- 1 cup granulated sugar
For the Frosting:
- 1 (8-ounce) package of cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1/2 cup of chopped pecans (optional)
- 1 teaspoon vanilla extract (optional)
Instructions:
Making the Cake:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Mix the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and milk. Beat with an electric mixer on low speed for 1 minute to combine.
- Increase the mixer speed to medium and beat for 2 more minutes, until the batter is smooth and creamy.
3. Bake the Cake:
- Pour the cake batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Pineapple Topping:
4. Cook the Pineapple and Sugar:
- While the cake is baking, combine the undrained crushed pineapple and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves completely. Remove the pan from the heat once it’s done.
5. Add the Pineapple Topping to the Cake:
- Once the cake is baked, remove it from the oven. Use a fork to poke holes all over the top of the warm cake.
- Carefully pour the hot pineapple mixture over the cake, making sure it seeps into the holes. Spread the mixture evenly with a spatula.
- Allow the cake to cool completely in the pan on a wire rack.
Making the Frosting:
6. Prepare the Frosting:
- In a large bowl, combine the softened cream cheese and butter. Beat with an electric mixer until smooth and fluffy.
- Gradually add the confectioners’ sugar, half a cup at a time, continuing to beat until well combined.
- If desired, add vanilla extract and chopped pecans.
7. Frost the Cake:
- Once the cake has cooled and the pineapple topping has set, drop dollops of frosting over the cake and gently spread it across the surface using a spatula or knife.
- Optionally, sprinkle additional chopped pecans on top for added texture and flavor.
Serving:
- Allow the frosted cake to set in the refrigerator for at least an hour before slicing and serving. This allows the flavors to meld and the frosting to set nicely.
Enjoy Your Cake!
This Elvis Presley Sheet Cake is perfect for any occasion, delivering a wonderful combination of sweet, fruity, and creamy flavors. It’s sure to be a crowd-pleaser!