Elvis Presley Cake

 More than anything else, I want the folks back at home to think right of me.

I never expected to be anybody important.

Until we meet again, may God bless you as he has blessed me.

~Elvis Presley quotes

We're from "Elvis Country", living 15 minutes from his birthplace, and about 90 minutes from Memphis. Both of my parents, like most people of that generation who grew up in this area, saw Elvis perform live at the county fair.
I love to hear people around here tell about when and where they first saw "The King" sing! 

In honor of what would be Elvis's 75th birthday, there are lots of festivities going on in our little neck of the woods this weekend! My tribute will be to share this recipe with you guys! I honestly have no idea why it is called Elvis Presley Cake. I just know that it's delicious!
My friend, Judy, shared the recipe with me about 20 years ago! 
It's one of Larry's favorites.
The original recipe is for a 9x13 sheet cake. Larry got the idea to make it as a layer cake way back before the kids came along. We really love it as a layer cake, but most of the time I choose the quicker, easier 9x13 option. Since I had a little time yesterday, I surprised Larry with the layered version for dessert last night. He said it was pretty and delicious! 
I said, "Thank you, thank you very much!"

Elvis Presley Cake
Elvis Presley Cake

1 (18.25 ounce) package yellow or white cake mix (We prefer yellow.)
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup chopped pecans for garnish (optional)

Prepare cake according to instructions on package, baking in a 9x13-inch pan. Cool slightly.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cake. Cool completely.
Using a mixer, cream together butter and cream cheese until smooth. Add powdered sugar; beat until smooth. Add vanilla; mix well. Stir in pecans.
Spread cream cheese frosting over cake.
Garnish with additional chopped pecans, if desired.

Layer Cake Version:

You can just use the same ingredients, except add 2 tablespoons of corn starch to the pineapple mixture.
Spread a bit of the pineapple mixture and a bit of the frosting between each layer. Frost entire cake with remaining frosting.

For a larger, taller cake that will feed a crowd:


Empty dry packet of cake mix into bowl of mixer.

3/4 cup flour
1/4 cup sugar
1 teaspoon baking soda

Using the mixer’s beaters, combine cake mix with these additional ingredients.

To the amount of water, oil and eggs called for in the package directions, add these additional amounts of each:

1/2 cup water
1/4 cup oil
1 egg

Mix as directed. Divide into 3 cake pans. Bake according to package directions. You may need to bake just a few minutes more.

Add 2 tablespoons of corn starch.

Multiply ingredients by 1.5.

Spread a bit of the pineapple mixture and a bit of the frosting between each layer. Frost entire cake with remaining frosting.

Check out all the great recipes at Tempt My Tummy Tuesday!!


  1. Great looking cake and great story. Sara Sue makes these occasionally, and they are always delicious. I'm sending you her recipe for comparison.

  2. What a great thing to do, I bet it's a huge hit! I'm a quick and easy type of girl too! the sheet pan would be my choice too :). Looks great, stopping by from TMTT

  3. great story and the cake looks awesome thanks for sharing

  4. Sounds wonderful!! My dad tells a story about seeing Elvis play and apparently his aunt even dated Elvis, before he became the King of Rock and Roll. Don't know if it is true, but it makes for a good family story. LOL! Thanks for linking to TMTT.


Thanks for sharing! I love comments!