Instructions for Elvis Presley Cake
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare cake mix according to package directions. Pour batter into prepared dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly.
Step 2: Prepare the Pineapple Glaze
- In a saucepan, combine pineapple (with juice) and sugar.
- Bring to a boil over medium heat, stirring until sugar dissolves and mixture thickens (4-5 minutes).
- Poke holes in warm cake with a fork. Pour glaze evenly over cake.
Step 3: Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating well after each addition.
- Stir in vanilla extract.
Step 4: Frost the Cake
- Once cake is completely cool, frost with cream cheese frosting.
- Sprinkle with pecans (optional).
Tips & Notes
- Use softened cream cheese and butter for smooth frosting.
- Poke holes evenly in the cake for even glaze absorption.
- Chill for at least 1 hour before serving for best flavor.
Recipe Variations & Substitutions
- Banana Twist: Add 1 mashed banana to the cake batter.
- Nut-Free: Omit the pecans.
- Coconut Topping: Sprinkle with sweetened shredded coconut.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! Make 1-2 days in advance. Store covered in the refrigerator.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes! Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
This Elvis Presley Cake is a sweet, moist, and flavorful dessert fit for the King! Enjoy!
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