What is an Elvis Presley cake made of?

The Elvis Presley cake recipe is made from a base of white cake mix, topped with a warm glaze of crushed pineapple and sugar, then finished with a thick cream cheese frosting and chopped pecans. It’s a moist, flavorful dessert that blends tropical sweetness with Southern comfort, all in one unforgettable bite.

Why is it called Elvis Presley cake?

This cake earned its name from the King of Rock ‘n’ Roll himself. While there’s no official confirmation that Elvis Presley requested this specific dessert, fans and Southern bakers coined the name because the flavor profile—pineapple, vanilla, and cream cheese—was known to match his sweet tooth. The elvis presley cake recipe is also consistent with the simple, decadent Southern dishes Elvis famously loved.

Can I use fresh pineapple instead of canned?

You can use fresh pineapple in the Elvis Presley cake recipe, but it must be finely crushed and include juice to achieve the right syrupy texture. Canned crushed pineapple is recommended because it provides consistent moisture and sweetness. If using fresh, you may need to add a bit of sugar and water to replicate the canned version’s effect.

How do I make Elvis Presley cake from scratch?

To make the elvis presley cake recipe from scratch, replace the boxed mix with a homemade white cake base using flour, sugar, eggs, baking powder, milk, and butter. Bake the cake, then pour the hot pineapple glaze on top while it's still warm. Finish with homemade cream cheese frosting. This approach keeps the essence of the recipe while allowing you to control each ingredient.

Can you freeze Elvis Presley cake?

Absolutely! The Elvis Presley cake recipe is freezer-friendly. You can freeze it frosted or unfrosted. Wrap the cake tightly in plastic wrap and foil to preserve moisture and texture. For best results, thaw overnight in the fridge. This makes the recipe perfect for prepping ahead for events or holidays.

What desserts did Elvis Presley actually love?

Elvis Presley had a well-documented love for sweets. Some of his favorite desserts included banana pudding, coconut cake, and the infamous fried peanut butter and banana sandwiches. The elvis presley cake recipe fits right into this legacy—sweet, indulgent, and soul-satisfying. It reflects the kind of comfort food that defined his Southern roots.

Elvis Presley Cake Recipe – Best Pineapple Cake Ever (2026)

Description

A moist and nostalgic Southern dessert made famous by the King himself, the Elvis Presley Cake features soft yellow cake soaked in pineapple glaze and topped with a rich cream cheese pecan frosting. This classic recipe is easy to make and always a crowd favorite.

Ingredients

Scale

1 (15.25 oz) box white or yellow cake mix
1 (8 oz) can crushed pineapple (with juice)
2 cups white sugar
1 (8 oz) package cream cheese (softened)
½ cup unsalted butter (softened)
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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Instructions

Preheat oven and prepare the cake mix according to the package instructions. Bake in a 9×13-inch glass or metal pan. Let it cool.
In a saucepan, combine the crushed pineapple (with juice) and 2 cups sugar. Bring to a boil over medium heat while stirring.
Use a fork or skewer to poke holes across the cooled cake, then spoon the hot pineapple glaze evenly over the top.
In a large bowl, beat together softened butter and cream cheese until smooth. Gradually add confectioners’ sugar and vanilla.
Stir in chopped pecans. Spread this creamy frosting evenly over the glazed cake.
Refrigerate the cake for at least 20 minutes before serving to allow it to set fully. Serve chilled or at room temperature.

Notes

You can reduce sugar in the pineapple glaze if you prefer a less sweet finish.

For a crunchier topping, toast the pecans lightly before adding.

This cake stores well in the fridge for up to 5 days.

Prep Time: 15 minutes
Additional Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: per serving
Calories: 337 kcal
Sugar: 49g
Sodium: 197mg
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 56g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg