Elvis 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
Scale
- 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