Elvis Presley Cake

Elvis Presley Cake

Sandy 0

"Are you lonesome tonight? This cake will have you itchin' like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much."

Ingredients {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
  2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
  3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
  4. Spread cream cheese frosting over cake.
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Reviews 92

  1. 110 Ratings


In light of the mixed reviews of this recipe, a word of caution that my review is based on the changes I made to this recipe. I really wanted it to work, not only for myself but for others who might want to try it, and I believed it definitely had potential in spite of its problems, mainly that 2 cups of sugar to an 8-oz. can of pineapple is just simply far too much. I made this as a 3-layer cake, using the cake mix called for (I used French Vanilla) and a Cake Mix Extender recipe from another web site. Turned out moist, tall, and delicious. For the filling I heated a 20 oz. can of pineapple with just 1/3 cup sugar and 2 T. cornstarch till thickened, then swirled in 2 T. butter to make it silky and rich--again, perfect. Delicious and just the right amount of sweetness. Because of the size of the cake I made, and because I added some decoration, I made a double recipe of the frosting. I decorated the finished cake with sliced almonds, maraschino cherries and wedges of dried pineapple. All I gotta say is, Elvis would be proud this is his namesake. This is one, fine cake, and a real show stopper!


This is the first time that I've written a review, but the cake turned out so awesome, that I had to share. I used the 20 oz. can of pineapple with juice with a scant one cup of sugar. Honestly, you could get away with a half to 3/4 cup--but I wonder if it would make enough "juice"? With the cup of sugar, it was still very sweet. THEN-I took a big meat fork and covered the cake with holes-a very important step, I think. Now, apply pineapple liberally. Those steps where suggestions from other reviewers. I changed the frosting to a POUND of cream cheese, 1/2 cup butter, a running-over teaspoon of vanilla, and only 2 cups of powdered sugar. I really like cream cheese frosting, obviously. I used all but one cup of it--I just couldn't bring myself to use all of it! Don't mix the pecans into the frosting--it will tear up your cake. TOAST your pecans and sprinkle them on top. Put it in the fridge and serve cold. Yum, yum, yum!!!


What a wonderful cake - there was nothing left of it to bring home. However, I made some changes after reading previous reviews. Here is what I did. I used a 20 oz. can of crushed pineapple, this gave a better covering of the caked. I also used just 3/4 cup of sugar to cooked the pineapple in. 2c. sugar is unnecessary. All you want the sugar to do is to more or less cook the pineapple down and give it a glaze. Then I used a slotted spoon to drain the liquid off as I was spreading it on the cake. Doing this will still give you the necessary moisture. I also sprinkled the nuts on top of the frosting instead as per instrustions, this gave it a nice appearance. Will I make it again? YOU BET ON IT! It had my husband howling with delight!