Elvis Presley Cake
This Elvis Presley cake recipe is one of the best overnight refrigerator desserts since it tastes best when it’s thoroughly chilled. After frosting the cake and adding the nuts, cover the cake pan tightly with storage wrap and place it in the fridge. You can do this up to two days in advance. Serve slices of the cake while they’re cold.
Ingredients
- 1 package (13-1/4 ounces) yellow cake mix
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs, room temperature
- 1 can (20 ounces) crushed pineapple
- 1/2 cup packed brown sugar
- 1 teaspoon rum, optional
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
- 1 cup chopped pecans
Directions
- Preheat oven to 350°. Grease a 13x9-in. baking dish.
- Prepare cake mix according to package directions with water, oil and eggs. Pour batter into the prepared baking dish. Bake as directed on the box or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. Use a skewer to poke holes throughout the top of the cake.
- Place crushed pineapple and sugar in a small saucepan; stir to combine. Bring to a simmer over medium-high heat. Cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat. Stir in rum, if desired. Immediately spoon hot pineapple mixture over the cake so the juices seep into the holes. Distribute pineapple pieces evenly over the surface. Allow cake and pineapple to cool to room temperature.
- In a large bowl, beat cream cheese and butter until smooth and creamy, 2-3 minutes. Beat in vanilla extract. Stir in confectioners’ sugar, 1 cup at a time, mixing well after each addition, scraping the sides of the bowl as needed. Beat frosting on high speed until light and smooth, 2-3 minutes.
- Spread cream cheese frosting on the poke cake. Sprinkle chopped pecans on top. Cover; refrigerate at least 4 hours or overnight.
