Elvis Presley Cake with Pineapple Frosting
Experience the nostalgia of Elvis Presley Cake, a classic dessert with moist buttermilk layers and tangy pineapple frosting.
Servings: 12 slices
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple with juice
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 (8 oz) package cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine sugar, flour, baking soda, and salt.
- Add eggs, buttermilk, and vanilla extract to the dry ingredients, and mix until smooth.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine pineapple (with juice) and chopped pecans in a saucepan.
- Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside to cool slightly.
- Spread the warm pineapple mixture evenly over the hot cake.
- For the frosting, beat together butter, cream cheese, powdered sugar, and vanilla until fluffy.
- Once the cake has cooled completely, spread the frosting over the pineapple layer.
- Chill for at least 1 hour before serving.