Elvis Presley Sheet Cake

This Elvis Presley Sheet Cake is a rich, moist, and decadent dessert that’s bursting with tropical flavors. Inspired by the King of Rock ‘n’ Roll’s love for sweet and indulgent treats, this cake combines a luscious pineapple-infused batter with a creamy frosting. It’s easy to make, feeds a crowd, and will have everyone asking for seconds!

Why You’ll Love This Recipe:

• Moist & Flavorful: The crushed pineapple keeps the cake incredibly moist and adds a hint of sweetness.
• Crowd-Pleasing: Perfect for potlucks, family gatherings, or any occasion where you need a show-stopping dessert.
• Easy to Make: Just mix, bake, and frost—no fancy techniques required!

 Ingredients:

For the Cake:

• 1 box yellow cake mix (about 15-16 oz)
• 1 box vanilla pudding (3-ounce box, not sugar-free)
• 4 eggs
• ½ cup oil (vegetable or canola oil works well)
• 1 cup milk
• 1 can crushed pineapple (16 ounces, undrained)

For the Frosting:

• 1 cup unsalted butter , softened
• 1 package cream cheese (8 ounces), softened
• 1 tsp vanilla extract
• 4–5 cups powdered sugar (adjust to desired sweetness)
• Optional toppings: Chopped nuts (pecans or walnuts), shredded coconut, or maraschino cherries

 Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix , vanilla pudding mix , eggs , oil , milk , and the entire can of crushed pineapple (including the juice).
2. Use an electric mixer or whisk to blend the ingredients until smooth and fully combined. The batter will be slightly thick but pourable.

Step 3: Bake the Cake

1. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 30–35 minutes , or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 4: Make the Frosting

1. In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy.
2. Add the vanilla extract and gradually mix in the powdered sugar , one cup at a time, until the frosting reaches your desired consistency and sweetness.
3. If the frosting is too thick, add a splash of milk; if it’s too thin, add more powdered sugar.

Step 5: Frost the Cake

1. Once the cake has cooled completely, spread the frosting evenly over the top using a spatula.
2. Optional: Sprinkle chopped nuts, shredded coconut, or place maraschino cherries on top for decoration.

Step 6: Serve and Enjoy

1. Slice the cake into squares and serve at room temperature.
2. Store leftovers in an airtight container in the refrigerator for up to 5 days . Bring slices to room temperature before serving for the best flavor and texture.

Tips for Success:

• Add-Ins: Stir in shredded coconut or chopped nuts into the cake batter for extra texture and flavor.
• Make Ahead: The cake can be made a day in advance and stored in the refrigerator. Frost just before serving.
• Freeze Option: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months . Thaw overnight in the refrigerator before frosting.

Nutritional Information (per slice, serves 12):

• Calories: ~450
• Protein: ~5g
• Carbohydrates: ~65g
• Fat: ~20g

Enjoy this Elvis Presley Sheet Cake as a sweet, indulgent treat that’s sure to impress. Its tropical twist, creamy frosting, and moist crumb make it a dessert worthy of the King himself!