“We first discovered this stuff at a local shop. My kids could not get enough of it!”

This classic Elvis Presley Sheet Cake is a decadent and flavorful dessert that’s perfect for any occasion. With its combination of moist cake, tangy pineapple topping, creamy cream cheese frosting, and crunchy pecans, it’s a true indulgence.

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Ingredients:

For the Cake:

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Ingredient Quantity
White cake mix 1 box
Water, oil, and eggs As listed on cake mix box

For the Pineapple Topping:

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Ingredient Quantity
Crushed pineapple (undrained) 1 can (20 oz)
Granulated sugar 1 cup

For the Cream Cheese Frosting:

Ingredient Quantity
Cream cheese (softened) 1 package (8 oz)
Unsalted butter (softened) ½ cup (1 stick)
Powdered sugar 3 cups
Pure vanilla extract 1 tsp

For the Topping:

Ingredient Quantity
Crushed pecans 2 ½ cups

Instructions:

  1. Preheat oven: Preheat oven to temperature specified on cake mix box.
  2. Prepare cake mix: Mix cake mix with water, oil, and eggs as instructed.
  3. Bake cake: Pour batter into a greased 9×13-inch baking pan. Bake until a toothpick inserted into the center comes out clean.
  4. Cool cake: Let cake cool completely in pan on a wire rack.
  5. Make pineapple topping: Combine pineapple and sugar in a saucepan. Cook over medium heat until thickened. Let cool.
  6. Make cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
  7. Assemble cake: Poke holes in cooled cake. Spread pineapple topping evenly over the cake.
  8. Frost cake: Spread cream cheese frosting over pineapple topping. Sprinkle with crushed pecans.
  9. Chill and serve: Refrigerate for at least one hour before serving.

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