ELVIS PRESLEY CAKE
Elvis Presley Cake is a rich pineapple poke cake topped with creamy vanilla pudding and whipped topping. Moist, fruity, and sweet, it’s a crowd-pleasing dessert that’s perfect for potlucks, birthdays, and Southern-style gatherings.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 can 20 oz crushed pineapple with juice
- 1 cup granulated sugar
For the Topping:
- 1 package 3.4 oz instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 container 8 oz whipped topping (Cool Whip)
- ½ cup chopped pecans optional
Instructions
Bake the Cake:
- Preheat oven to 350°F (175°C). Prepare and bake the yellow cake in a 9x13-inch pan according to package instructions using the milk, oil, and eggs.
Make the Pineapple Topping:
- While the cake bakes, combine crushed pineapple and sugar in a saucepan. Bring to a boil and cook for 2–3 minutes, stirring often.
Poke and Pour:
- When the cake is done, poke holes all over the warm cake using a fork or skewer. Pour the hot pineapple mixture over the cake. Let it soak in completely.
Add Creamy Topping:
- In a bowl, whisk together vanilla pudding mix and cold milk until thickened. Fold in the whipped topping. Spread over the cooled cake.
Garnish and Chill:
- Sprinkle chopped pecans over the top (optional). Chill the cake for at least 1 hour before serving.
Notes
- Make Ahead: This cake tastes even better the next day!
- Nut-Free Option: Skip pecans for an allergy-friendly version.
- Serving Idea: Serve chilled for a refreshing dessert.
- Storage: Keep covered in the fridge for up to 4 days.