ELVIS PRESLEY CAKE

Elvis Presley Cake image

This moist and flavorful Elvis Presley Cake consists of yellow cake layers, crushed pineapple filling, cream cheese frosting, and pecans!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 Box Yellow Cake Mix (We used Duncan Hines Classic Yellow)
Ingredients as listed on the box (water, eggs, and oil)
2 Tablespoons Mayonnaise (we use full-fat Hellmans)
1 teaspoon vanilla
One 20 ounce can (567g) of crushed pineapple, undrained
1/2 cup (100g) granulated sugar
2 Tablespoons (14g) cornstarch
1 stick (113g) unsalted butter, slightly softened
1 (8oz) package cream cheese (total weight 226g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
1 teaspoons (4 g) vanilla extract
1/4 teaspoon salt (1g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
3 to 3 1/2 cups (345g to 373g) powdered sugar
Desired amount of chopped pecans.

Steps:

For the CakePreheat oven to 325 and grease/flour two 8 inch cake pans. Sift mix into bowl and add ingredients according to box instructions. Add vanilla and mayonnaise. Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary. Bake at 325 degrees for 25 to 30 minutes. When a toothpick is inserted in the center and comes out clean or with just a few crumbs attached it is done. This is optional but your cake will be more moist if you wrap your warm cakes in plastic wrap and aluminum foil and freeze for at least a few hours. If you are baking in advance the cake layers can be frozen for 3 months. Just make sure they are wrapped air tight. Thaw on the countertop when ready to use. For the Pineapple FillingCombine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes. Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using. For the Cream Cheese Frosting Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more. Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Assembling the Elvis Presley Cake Place the first cake layer on your cake base or pedestal. Spread with cream cheese frosting (stay within about 1/4-1/2 inch from edge of the cake layer.) Pipe a dam of cream cheese frosting around the cake layer, about 1/4 -1/2 inch from edge and fill with pineapple filling. I kept my pineapple filling fairly thin. Top with the second cake layer. Fill in any gaps between cake layers with cream cheese frosting. Frost around the sides of cake, and top with the crushed pineapple. (I poked small holes in the top of the cake before adding the pineapple so more juices would seep in.) *If necessary, chill the cake in the freezer for 15 minutes before adding the final coat of frosting if the cake needs to be firmed up for easier decorating. Add chopped pecans around the sides/border.