Elvis Presley Sheet Cake
Why you’ll love the recipe:
This is a great cake recipe, moist, rich and unique. The preparation takes no more than 30 minutes, but the result is decadent.
How to serve it:
Serve it well chilled. A piece of this decadent Elvis Presley Sheet Cake will be perfect with a scoop of an ice cream or two.
Ingredients:
- White Cake Mix
- Pineapple Crushed
- Sugar
- Cream Cheese
- Sweet Cream Butter
- Powdered Sugar
- Pure Vanilla Extract
- Pecans
How to make Elvis Presley Sheet Cake:
First, preheat your oven to 350 F or 180 C degrees.
Prepare an 11×7-inch baking pan with spraying with cooking spray and lining it with some parchment paper.
In a large mixing bowl, combine the white cake mix and all the ingredients listed on the back of the cake mix.
Transfer to the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the centre comes clean.
Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
Add the crushed pineapple with juice and one cup of granulated sugar in a saucepan over medium heat.
Bring it to a boil and pour over the entire top of the cake. Let it cool completely.
Combine the cream cheese, butter, and powdered sugar in a large mixing bowl.
Whisk until everything is combined, and a smooth mixture is formed.
Stir in the vanilla and crushed pecans and spread the frosting on the cooled cake.
Let it chill in the fridge and serve to enjoy.
This a great recipe, perfect for your guests or whenever you need to make something sweet and elegant but delicious at the same time.
Ingredients
- White Cake Mix
- Ingredients Listed On The Back Of The Back Of The Cake Mix
- 1 can Pineapple Crushed
- 1 cup Sugar
- 1 package Cream Cheese
- ½ cup Sweet Cream Butter
- 3 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 2 ½ cups Pecans Crushed
Instructions
- First, preheat your oven to 350 F or 180 C degrees.
- Prepare an 11×7-inch baking pan with spraying with cooking spray and lining it with some parchment paper.
- In a large mixing bowl, combine the white cake mix and all the ingredients listed on the back of the cake mix. Transfer to the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the centre comes clean.
- Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
- Add the crushed pineapple with juice and one cup of granulated sugar in a saucepan over medium heat.
- Bring it to a boil and pour over the entire top of the cake. Let it cool completely.
- Combine the cream cheese, butter, and powdered sugar in a large mixing bowl.
- Whisk until everything is combined, and a smooth mixture is formed.
- Stir in the vanilla and crushed pecans and spread the frosting on the cooled cake.
- Let it chill in the fridge and serve to enjoy.
Can you make it ahead?
Yes, you can make this cake up to 2 days in advance. Also, this recipe can be made, chilled, and then frozen in an airtight container for up to 1 month. Serve as many slices as you want.
Storage instructions:
You can store this cake in the fridge for 3-4 days.
Variations and substitutes:
You can use walnuts instead of pecans or even canned peaches diced finally instead of chopped pineapple chunks.
