Indulge in a taste of legend with the iconic Elvis Presley Sheet Cake. This decadent dessert combines a moist yellow cake, a tangy pineapple topping, and a rich, creamy frosting for a flavor explosion that's fit for a rock and roll king. Perfect for potlucks, birthday celebrations, or simply satisfying your sweet tooth, this sheet cake is surprisingly easy to whip up.
Ingredients:
For the Cake:
- 1 box (yellow) cake mix
- 1 box (3-ounce) instant vanilla pudding mix (not sugar-free)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 (16-ounce) can crushed pineapple, undrained
- 1 cup granulated sugar
For the Frosting:
- 1 package (8-ounce) cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups powdered confectioners' sugar
- 1/2 cup chopped pecans (optional)
- 1 teaspoon vanilla extract (optional)
Instructions:
1. Preheat Your Oven and Prepare the Batter: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, and milk. Using an electric mixer, beat on medium speed for one minute. Scrape down the sides of the bowl, then beat again for another two minutes, or until the batter is smooth and well combined.
2. Bake the Cake and Prepare the Pineapple Topping: Pour the batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, combine the crushed pineapple and sugar in a saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly, until the sugar dissolves. Remove the saucepan from the heat and set aside.
3. Assemble the Cake: Once the cake is finished baking, remove it from the oven and let it cool slightly on a wire rack for about 10 minutes. Using a fork, poke holes all over the top of the warm cake. This will allow the pineapple topping to soak into the cake and create a burst of flavor in every bite.
4. Pour the hot pineapple mixture evenly over the top of the cake, making sure to distribute it all over the surface. Let the cake cool completely at room temperature.
5. Whip Up the Creamy Frosting: While the cake cools, prepare the frosting. In a large mixing bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. If desired, stir in the vanilla extract and chopped pecans for additional flavor and texture.
6. Frost the Cake and Enjoy! Spread the creamy frosting evenly over the cooled cake. Slice and serve.
Tips and Variations:
- For a richer cake flavor, substitute melted butter for the vegetable oil in the cake batter.
- Want a touch of tropical flair? Substitute chopped macadamia nuts for the pecans in the frosting.
- To add a visual pop, decorate the top of the cake with sliced bananas, maraschino cherries, or a sprinkling of crushed peanuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.