This is an excellent cake recipe. The moist sponge cake has simple syrup and some pineapple chunks for extra flavour. You will love this recipe’s texture, taste and aroma. Because we use a store-bought white cake mix, you will save a ton of time preparing the ingredients yourself. Bake the sponge cake, poke it with a wooden spoon and pour in the rich pineapple simple syrup. Let it cool, and the time for frosting has come.
pread some frosting all over the cake and enjoy the crunchy part from the pecans, the sweet fruity part from the pineapple and the rich sponge cake soaked in simple syrup.
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.
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 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 11x7-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. 
