Best Elvis Presley Sheet Cake recipe
This Elvis Presley Sheet Cake recipe effortlessly begin with a yellow cake mix, top it with heavenly pineapple, and finish with homemade frosting.
Ingredients
- Ingredients for the Cake:
- 1 box yellow cake mix
- 1 box 3 oz vanilla instant pudding
- 1 egg
- ⅓ cup oil
- ¼ cup milk
- ¼ can 16 oz crushed pineapple, undrained
- ¼ cup sugar
- Ingredients for the Frosting:
- ¼ package 8 oz cream cheese, softened
- ⅛ cup butter softened
- ¾ cup confectioner's sugar
- ⅛ cup chopped pecans optional
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, blend the yellow cake mix, vanilla pudding, egg, oil, and milk. Mix until smooth.
- Pour the batter into a greased 9x13-inch baking dish and bake for 30-35 minutes until golden brown.
- While the cake is baking, heat crushed pineapple and sugar in a saucepan until just boiling. Remove from heat.
- Once the cake is done, poke holes with a fork, then pour the hot pineapple mixture over it. Let it cool.
- For the frosting, mix softened cream cheese and peanut butter until smooth. Gradually add confectioner’s sugar, pecans, and vanilla extract.
- Drop dollops of the frosting onto the cooled cake, spreading carefully. Sprinkle with extra pecans if desired.
- Cover and refrigerate until fully chilled.
Notes
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