Paleo Recipes

Elvis Presley Sheet Cake

Introduction

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This Elvis Presley Sheet Cake is a rich, moist cake inspired by the King of Rock ‘n’ Roll himself. Featuring a soft pineapple-infused cake, a creamy frosting, and crunchy pecans, this cake is legendary in both taste and texture. Perfect for parties, potlucks, or whenever you’re craving a slice of nostalgia!

Ingredients

For the Cake:

1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (20 oz) crushed pineapple, undrained
1 cup granulated sugar

For the Frosting:

1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup shredded coconut (optional)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Step 2: Bake the Cake

Prepare the yellow cake mix according to package instructions.
Pour the batter into the prepared baking dish and bake as directed.
While the cake is baking, combine the crushed pineapple and sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.
Once the cake is done, remove it from the oven and immediately poke holes all over the top using a fork.
Pour the pineapple mixture over the hot cake, allowing it to soak in completely.

Step 3: Make the Frosting

In a large bowl, beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract, mixing until light and fluffy.
Spread the frosting evenly over the cooled cake.

Step 4: Garnish and Serve

Sprinkle the top with chopped pecans and shredded coconut, if desired. Slice and serve!

Tips for the Best Elvis Presley Sheet Cake

Use fresh pineapple for an even more intense flavor.
Chill the cake before serving for a firmer texture and better flavor development.
Swap nuts with walnuts if preferred.
Make it ahead—this cake tastes even better the next day!