Elvis Presley Sheet Cake is a rich, moist dessert with Southern roots that pays tribute to the King of Rock ‘n’ Roll’s legendary taste. This indulgent cake begins with a soft yellow cake base, but the real magic lies in its sweet pineapple topping and luscious cream cheese frosting.
It’s a perfect blend of fruity brightness and creamy decadence, ideal for birthdays, potlucks, or any gathering where you want to serve something memorable. This cake has gained iconic status across the Southern United States and is often considered a retro classic—easy to make, but unforgettable in flavor. Whether you’re an Elvis fan or simply a cake lover, this recipe will steal the spotlight.
Ingredients:
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup whole milk (or as directed on cake mix)
- ½ cup vegetable oil (or as directed on cake mix)
- 3 large eggs (or as directed on cake mix)
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional but traditional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
- In a large mixing bowl, combine the yellow cake mix, eggs, oil, and milk. Mix according to the instructions on the cake box, using either a hand mixer or stand mixer until the batter is smooth and lump-free.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the pineapple topping. In a saucepan over medium heat, combine the crushed pineapple with juice and granulated sugar. Stir continuously and bring it to a gentle boil. Let it simmer for about 5 minutes or until the mixture thickens slightly. Remove from heat and stir in vanilla extract.
- Once the cake is out of the oven and still hot, use a fork or skewer to poke small holes all over the surface. This allows the pineapple mixture to soak into the cake for extra moisture and flavor.
- Pour the warm pineapple topping evenly over the hot cake. Use a spatula to spread it out gently so it soaks in and covers every corner. Allow the cake to cool completely before frosting.
- For the cream cheese frosting, beat together softened cream cheese and butter until light and fluffy. Add the vanilla extract, then gradually mix in the powdered sugar one cup at a time until smooth and spreadable.
- Once the cake is completely cool, spread the frosting generously over the top of the pineapple layer.
- Sprinkle chopped pecans over the frosted cake for added crunch and Southern authenticity.
- Chill the cake in the refrigerator for at least 1 hour before serving. This helps the flavors to set and enhances the texture.