Best 6 Elvis Presley Cake Recipes

ELVIS PRESLEY CAKE

Steps:

• Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• Spread cream cheese frosting over cake.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE BY FREDA

Steps:

• 1. Butter and Flour 10" tube or Bunt cale pan
• 2. Crean together Sugar and Butter till fluffy
• 3. Add Eggs, one at a time, Beat well after each.
• 4. Mix in 1/2 the Sifted flour, (MUST SIFT the Flour Twice) then Whipping cream, then the other 1/2 of the SIFTED flour. Stir well
• 5. Add Vanilla
• 6. Pour into Prepared flour Coated pan. MUST be a Tall pan it Rises to a Full Angel food sized cake pan. Its a big Pound cake. (See Photo)
• 7. Place in "Cold Oven" and turn on the Heat to 350* degrees, (DO NOT PREHEAT OVEN) My Personal Note: when I baked this in My Oven I baked this at 350 for 1 hr 50 min. and it was done. I tested with a sharp knife, as its pretty tall. My suggestion; Watch your ovens and check after 1 1/2 hrs as ovens do differ.
• 8. Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
• 9. Cool in pan, 5 min.
• 10. Remove from pan and cool thoroughly.
• 11. Wrap well this cake will Keep for several days. (even out on the Cupboard & Still be Moist and Good) . . I did just that. Note: (This recipe is printed as it was in the Mississippi Newspaper article) Original Recipe does not say this, But I have used other flavors, such as, Orange and Lemon Extract in place of Vanilla, for Lemon or Orange Pound cake.

ELVIS PRESLEY CAKE

Steps:

• 1. Preheat oven to 350°F. Butter or spray a 9x13-inch baking pan; set aside.
• 2. With electric mixer, mix together the cake mix, pudding mix, eggs, milk and butter until smooth, it should take about 3 minutes). Pour cake batter into prepared baking pan, and bake for 30 to 40 minutes or until knife inserted in center comes out clean.
• 3. While cake is baking, combine pineapple and sugar in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Let pineapple mixture cool while cake finishes baking.
• 4. When cake is baked, remove it from the oven and let cool 15 to 20 minutes. Once cake is cooled, use a fork to poke holes in several spots on the cake top. (If you poke the cake while it's still hot, the cake top will crumble and tear apart.)
• 5. Spoon pineapple mixture over cooled cake, and let stand several minutes to soak into the cake.
• 6. In a large bowl, cream together the butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until smooth.
• 7. Place dollops of the frosting in several spots over the pineapple layer. Use a spatula to gently spread the frosting in an even layer, being careful not to incorporate the pineapple into the frosting.
• 8. Sprinkle chopped pecans on top. Cut the cake into 20 or 24 slices, and serve. NOTE: The cake will be OK if left out for up 8 hours. But after that, it needs to be covered with plastic wrap and refrigerated, and it will keep well for up to 5 days in the fridge.

ELVIS PRESLEY CAKE

Steps:

• 1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• 2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• 3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• 4. Spread cream cheese frosting over cake.

ELVIS PRESLEY CAKE

Steps:

• Prepare yellow cake mix according to package directions for a 9x13" baking pan. While cake is baking, stir together the pineapple and sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar is dissolved (about 2-3 minutes). Remove from heat and wait for cake to finish baking. Once the cake is finished baking, while still hot, poke holes all over the top with a fork. Pour the warm pineapple mixture over the cake. Spread out the pineapple mixture so it evenly covers the cake. Allow the cake to cool completely. Once cake is cooled, it's time to start the frosting! In a large bowl, beat together the cream cheese and butter (using an electric or stand mixer) on medium speed until smooth, about 2 minutes. Gradually add in the confectioner's sugar, beating until the frosting is smooth and creamy. Finally, stir in the chopped pecans (if using). Drop the frosting by dollops onto the cake. Smooth and spread it to coat. Cover and refrigerate the cake until fully chilled before serving (2 hours). The cake will keep for up to 5 days when stored, covered, in the fridge.

ELVIS PRESLEY CAKE

Steps:

• 1. Prepare cake according to package directions. Bake in 9x13 inch pan. Mix pineapple and sugar in sauce pan. Boil for 3 minutes. Punch holes in hot cake. Pour pineapple-- sugar mixture over cake.
• 2. Icing: Beat together confectioners sugar, cream cheese, and butter. Add pecans, spread on cake while still warm.