Here’s a classic, moist, pineapple-filled Elvis Presley Sheet Cake—the beloved Southern recipe inspired by Elvis’s favorite flavors!
🎸 Elvis Presley Sheet Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 cup whole milk (instead of water, for richness)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Pineapple Glaze Layer
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1 cup chopped pecans or walnuts
Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, milk, oil, eggs, and vanilla until smooth.
- Pour into the pan and bake 28–32 minutes, or until a toothpick comes out clean.
- While the cake is still warm, poke holes all over with a fork.
2. Add the Pineapple Glaze
- In a saucepan, combine crushed pineapple and sugar.
- Bring to a simmer and cook 3–5 minutes, until slightly thickened.
- Pour the hot pineapple mixture evenly over the warm cake so it soaks in.
3. Frost the Cake
- Beat cream cheese and butter until creamy.
- Add powdered sugar gradually, then vanilla.
- Spread over the cooled cake.
- Top with pecans or walnuts, if desired.
⭐ Tips & Variations
- Extra decadent: Add a splash of coconut milk to the pineapple glaze.
- Tangier version: Mix 2 tbsp sour cream into the frosting.
- Make ahead: This cake tastes even better after chilling overnight.
- For lighter frosting: Use half cream cheese and half whipped topping.
Want me to give you a printable recipe card or a version that uses all-from-scratch cake instead of boxed mix?
