ELVIS PRESLEY CAKE
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I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. It turned out so good that I almost didn’t want to share it with anyone – almost. I promise we will get to this yummy cake, but first, I need to tell you a little bit about the person behind the recipe (ummm…not Elvis, but another superstar in her own right).
Many of you who read my blog are probably already very familiar with this gal because many of you follow along with her blog too. Yep, I’m talking about none other than Christy Jordan from SouthernPlate.com. That’s her, down there, smiling at us from the cover of her latest cookbook, Come Home to Supper. If you don’t already know it, I’m a huge fan of Christy’s website and recipes. Mainly because she’s just a regular Momma, like me, trying to wrangle everyone to the table for a no-fuss (but good!) supper. Christy doesn’t do gourmet or super-fancy or use a bunch of hard-to-find ingredients. She does real. She does easy. And she does it with love.
Why You’ll Love This Recipe
This Elvis Presley Cake is a delightful combination of simple ingredients that come together to create a dessert that’s both nostalgic and delicious. It’s perfect for any occasion, from a casual family dinner to a special celebration. Plus, it’s incredibly easy to make, so you can whip it up without any fuss.
Kitchen Equipment You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 9×13 inch baking pan
- Saucepan
- Spatula
Ingredients
- White cake mix
- 8 oz can crushed pineapple
- 1 cup sugar
- 8 oz package cream cheese
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 cups crushed pecans
Step-by-Step Instructions for Preparing the Recipe
- Bake the white cake according to the package instructions in a 9×13 inch baking pan. Allow the cake to cool completely, then poke holes all over the surface with a fork.
- In a saucepan, combine the crushed pineapple with its juice and the sugar. Bring to a boil, then remove from heat.
- Carefully pour the pineapple mixture over the cooled cake, allowing it to seep into the holes. Let the cake cool completely again.
- In a large mixing bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until well combined and smooth.
- Stir in the vanilla extract and crushed pecans.
- Spread the cream cheese mixture evenly over the cooled cake.
Tips for Success
- Ensure the cake is completely cooled before adding the pineapple mixture to prevent it from becoming too soggy.
- Use a hand mixer or stand mixer for the cream cheese frosting to achieve a smooth consistency.
- If you prefer a less sweet frosting, reduce the amount of powdered sugar to 2 cups.
Additional Tips and Variations
- For a tropical twist, add shredded coconut to the cream cheese frosting.
- If you’re not a fan of pecans, try substituting with walnuts or leaving the nuts out entirely.
- Add a splash of rum or coconut extract to the frosting for an extra layer of flavor.
Nutritional Highlights (Per Serving)
While the exact nutritional content will vary, each serving of this cake is estimated to contain around 400 calories, 20 grams of fat, and 50 grams of carbohydrates. Please enjoy responsibly!
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix?
Yes, feel free to experiment with different flavors like yellow or even a butter cake mix for a richer taste.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Can I make this cake ahead of time?
Absolutely! In fact, the flavors tend to meld beautifully if made a day in advance.
Conclusion
There you have it, folks! The Elvis Presley Cake is a simple yet scrumptious dessert that’s sure to win over your taste buds. Give it a try and let me know how it turns out for you. I’d love to hear your thoughts and any creative variations you come up with. Thanks for stopping by, and happy baking!
Don’t forget to share, like, and comment on our Facebook page. Best regards!
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