Do you know the recipe for Elvis Presley Sheet Cake? We present it to you as one of the best options for desserts today.
Its flavors are unique, it is easy to prepare and everyone at home loves it. You can’t stop trying this recipe for Elvis Presley Sheet Cake.
It’s family-approved, and it will become an addiction for everyone.
Prep Time: 10 minutes | Baking Time: 25 minutes | Total Time: 35 minutes | Makes: 15 servings
What you need to make this Elvis Presley Sheet Cake:
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 cup Powdered Sugar
1 tsp Pure Vanilla Extract
2 ½ cup Pecans (Crushed)
How to make this Elvis Presley Sheet Cake:
Step 1. Preheat oven per the directions on the back of the cake box. Baking time following the directions.
Step 2. Prepare an 11 x 7 inch baking pan but spraying with a nonstick baking spray. Bake the cake, when done remove from the oven. Set aside to slightly cool.
Step 3. Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
Step 4. Add crushed pineapple with juice and one cup of sugar in a pot bringing it to a boil.
Step 5. Pour over the entire top of the cake. Set aside to cool.
Step 6. Add the cream cheese, butter, and powdered sugar to a mixing bowl.
Step 7. Use an electric mixer to beat the ingredients together.
Step 8. Use a spatula to stir in the vanilla and crushed pecans.
Step 9. With an offset spatula spread the frosting on top of the cake.
Enjoy!
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Elvis Presley Sheet Cake
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 cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 2 ½ cup Pecans (Crushe
Instructions
- Preheat oven per the directions on the back of the cake box. Baking time following the directions.
- Prepare an 11 x 7 inch baking pan but spraying with a nonstick baking spray. Bake the cake, when done remove from the oven. Set aside to slightly cool.
- Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
- Add crushed pineapple with juice and one cup of sugar in a pot bringing it to a boil.
- Pour over the entire top of the cake. Set aside to cool.
- Add the cream cheese, butter, and powdered sugar to a mixing bowl.
- Use an electric mixer to beat the ingredients together.
- Use a spatula to stir in the vanilla and crushed pecans.
- With an offset spatula spread the frosting on top of the cake.
- Enjoy!
I’m not that fond of cake and I was not sure about this cake, but decided to make it. I took it to work to share and could not believe how good it was. So good, in fact, that I made it 3 times in one week. It had been years since I had baked a cake and now this is one I will make often. Sooooo good.