Hey friend! Are you ready to meet your new favorite cake? Imagine the perfect mix of sweet, tangy, and tropical flavors wrapped in a dreamy, moist crumb. Enter Elvis Presley Pineapple Cake Yuma. It’s a cake that’s bound to make you feel like you’re in the heart of a summer BBQ, even if it’s the middle of winter. Seriously, this one’s a game-changer. The rich pineapple sweetness blends beautifully with the subtle vanilla and a touch of coconut—it’s a combo that’ll have your taste buds dancing. You’ll want to whip this up for every special occasion, and maybe even for just a regular Tuesday when you need a little pick-me-up. Trust me, you’re going to love it. Let’s dive in!
Why You’ll Love Elvis Presley Pineapple Cake Yuma
This cake isn’t just about the ingredients—it’s all about the vibe. Whether you’re serving it at a cozy family gathering, bringing it to a summer potluck, or simply indulging in something that makes you feel good, this cake will never disappoint. Here’s why it’s a favorite:
Versatile
Perfect for just about any occasion. Whether it’s a birthday, a holiday, or you just want to treat yourself to something special, this cake is as versatile as it is delicious. Imagine sitting around a table with friends, enjoying a slice, and hearing them all ask for the recipe—because that’s exactly what will happen.
Budget-Friendly
Made with simple ingredients you probably already have at home. This cake is all about making something extraordinary without breaking the bank. No fancy, hard-to-find items here—just good, honest ingredients that create something irresistible.
Quick and Easy
Not a baker? No worries! This cake is so easy to make, and even beginners can follow along. You won’t need any fancy tools, just a few basic ones and a little patience. You’ll be savoring the fruits of your labor before you know it.
Customizable
Want to tweak it? Go ahead! Add a handful of chopped nuts, like pecans or walnuts, to give it some crunch. Or maybe a little extra coconut for a more tropical vibe—this cake loves to be made your own.
Crowd-Pleasing
I mean, who doesn’t love pineapple cake? Whether it’s a sweet treat for kids or a nostalgic bite for adults, this cake is one of those dishes that makes everyone smile. It’s a win all around!

Ingredients
Here’s where the magic begins. This cake may look like a fancy dessert, but it’s made with humble pantry staples. Let’s break it down:
Pineapple
The star of the show! Sweet, juicy pineapple gives this cake that signature tropical vibe. It keeps the cake wonderfully moist and adds a burst of flavor.
All-Purpose Flour
This is your base, holding everything together. It creates the perfect texture, allowing the pineapple and other flavors to shine without overwhelming the cake.
Granulated Sugar
A little sweetness goes a long way. Sugar balances out the tang of the pineapple and brings out all those rich, comforting flavors.
Eggs
The binding agent that helps give this cake its fluffiness and structure. You’ll love the soft, light texture it gives to the crumb.
Baking Soda
Helps the cake rise perfectly, making each bite airy and light. The baking soda’s magic happens when it reacts with the acidity of the pineapple, giving the cake the perfect lift.
Vanilla Extract
For that warm, cozy flavor that ties it all together. It adds a hint of sweetness and rounds out the tropical notes.
Coconut
Shredded coconut brings a little crunch and a lot of flavor. It pairs so nicely with the pineapple, adding depth to the overall cake.
Butter
Buttery goodness in every bite. It adds richness and a golden color to the cake. Plus, it makes everything taste better!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make this magic happen? Let’s dive into the steps:
Preheat Your Oven
Preheat your oven to the specified temperature. This small step ensures the cake cooks evenly and gives you that perfect golden finish.
Mix Wet Ingredients
In a large bowl, mix together the pineapple, eggs, and melted butter. Stir until combined. This is where the magic starts—so fragrant, right?
Add Dry Ingredients
Now, in a separate bowl, whisk together the flour, sugar, baking soda, and shredded coconut. Gradually add the dry ingredients to the wet mixture, stirring until it’s all just combined. Don’t overmix—gentle is key here.
Bake the Cake
Pour the batter into a greased baking dish and smooth the top. Pop it in the oven and bake until golden brown and a toothpick comes out clean. The smell while it’s baking? Pure heaven.
Let It Cool
Once baked, take the cake out and let it cool for a bit. It’s tempting to dive in right away, but trust me, a little patience goes a long way.
Serve and Enjoy
Slice it up, grab a fork, and dig in! The pineapple and coconut flavors shine through, and the texture is so soft you’ll want to savor every bite. It’s perfect on its own, or you can top it with a dollop of whipped cream for an extra treat.
Nutrition Facts
- Servings: 1 slice (based on 12 servings)
- Calories per serving:350 kcal
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for baking the cake)
- 5 minutes (for preparing the pineapple sauce)
- Total Time: 45 minutes (plus cooling time)
How to Serve Elvis Presley Pineapple Cake Yuma
This cake is a showstopper on its own, but here are a few serving suggestions to take it over the top:
Whipped Cream or Ice Cream
A little dollop of whipped cream or scoop of vanilla ice cream takes this cake from delicious to extra delicious. It’s the perfect cooling complement to the warm, tropical flavors.
Fresh Fruit
Serve it with a side of fresh tropical fruits like mango or berries. The bright, juicy sweetness is a refreshing contrast to the rich cake.
Coffee or Tea
A warm cup of coffee or tea pairs perfectly with this cake, especially for an afternoon snack or dessert after dinner. The flavors just work so well together!
Additional Tips
- Make it Ahead: You can prep the ingredients the night before and store them in the fridge to save time when you’re ready to bake.
- Add Nuts: If you want to add a little crunch, throw in some chopped pecans or walnuts to the batter.
- Storage: Store leftovers in an airtight container at room temperature for up to 2-3 days. It keeps its moisture, so it’s just as delicious the next day!
FAQ Section
Q1: Can I substitute the pineapple with another fruit? A1: Sure! While pineapple is the star, you could try mango or even apples for a different twist.
Q2: Can I make this cake gluten-free? A2: Yes! Simply swap out the all-purpose flour with a gluten-free flour blend. The texture will be just as delicious.
Q3: How do I store leftovers? A3: Store leftovers in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it to extend its shelf life.
Q4: Can I freeze this cake? A4: Yes! You can freeze the cake for up to 3 months. Wrap it well in plastic wrap and foil, and when you’re ready to enjoy, thaw it at room temperature.
Q5: Can I make this cake ahead of time? A5: Absolutely! It’s great for make-ahead occasions. Bake it a day or two in advance and store it covered until you’re ready to serve.
Q6: How do I get the cake to be extra moist? A6: The pineapple does a great job of keeping it moist, but you can also drizzle a little pineapple juice over the cake after baking for an extra layer of flavor and moisture.
Q7: Can I add frosting to this cake? A7: Yes! A cream cheese frosting would be a lovely addition to this cake. It pairs so well with the pineapple flavor.
Q8: How can I make this cake dairy-free? A8: Use dairy-free butter and a non-dairy milk, and you’ll still get that amazing flavor without any dairy.
Q9: What’s the best pan to use for this cake? A9: A 9×13-inch baking pan works best for even baking and making sure there’s enough room for the cake to rise properly.
Q10: How can I make this cake more decadent? A10: Add a rich cream cheese glaze or top it with toasted coconut for an extra indulgent treat.
Conclusion
This Elvis Presley Pineapple Cake Yuma is one of those recipes you’ll want to keep in your back pocket. Whether you’re serving it at a party or treating yourself after a long day, it’s a cake that brings people together. With its tropical flavors and simple ingredients, it’s bound to be a hit. So what are you waiting for? Grab your ingredients and get baking—this cake is calling your name!
PrintElvis Presley Pineapple Cake Yuma
Indulge in the sweet and tropical flavors of Elvis Presley Pineapple Cake Yuma. This decadent dessert combines moist white cake with a rich, creamy topping of cream cheese, butter, and powdered sugar, all crowned with juicy crushed pineapple and crunchy pecans. It’s the perfect treat for any celebration!
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for baking the cake) 5 minutes (for preparing the pineapple sauce)
- Total Time: 45 minutes (plus cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix (your favorite brand)
- 1 (8 oz) can crushed pineapple (with juice)
- 1 cup granulated sugar
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 cups crushed pecans (optional for topping)
Instructions
- Bake the Cake: Follow the instructions on the white cake mix box to bake the cake. Let it cool, then poke holes in the cooled cake using a fork.
- Prepare Pineapple Sauce: In a saucepan, boil the crushed pineapple with its juice and 1 cup of sugar for about 5 minutes. Pour this mixture over the cooled cake, letting it soak into the holes.
- Make Creamy Topping: In a large bowl, mix the cream cheese, softened butter, and powdered sugar until smooth. Add the vanilla extract and crushed pecans.
- Top the Cake: Spread the cream cheese mixture evenly over the cake.
- Serve & Enjoy: Refrigerate for a bit to set the topping. Slice and serve chilled.
Notes
- You can adjust the sweetness by reducing the sugar in the pineapple sauce.
- For an extra crunch, add more pecans on top before serving.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg