Description
A moist Southern pineapple and pecan cake topped with luscious cream cheese frosting, inspired by the indulgent flavors linked to the King of Rock ’n’ Roll.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple with juice
- 1 cup chopped pecans (toasted)
- 1 cup crushed pineapple with juice (for topping)
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon cornstarch
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Stir in eggs, vanilla extract, and crushed pineapple (with juice) until fully combined.
- Fold in toasted pecans evenly.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean. Cool completely.
- In a saucepan, combine 1 cup crushed pineapple (with juice), 1/2 cup sugar, and cornstarch. Cook over medium heat until thickened, 5–7 minutes. Let cool.
- Beat cream cheese, butter, and powdered sugar until smooth and fluffy.
- Spread cooled pineapple topping over the cake.
- Frost with cream cheese mixture.
- Chill for at least 30 minutes before serving.
Notes
For best flavor, use pineapple packed in juice and toast pecans before adding. Always cool the cake completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Keywords: elvis presley cake, pineapple pecan cake, cream cheese frosting, southern dessert