The Elvis Presley Sheet Cake is a beloved dessert named after the legendary rock and roll icon. This cake combines traditional ingredients with a tropical twist, resulting in a treat fit for a king. Here, we explore its origins, components, and preparation techniques, along with tips for making this irresistible dessert in your own kitchen.
Ingredients:
For the Cake:
- 1 box yellow cake mix
- 1 package (3 oz) regular vanilla pudding mix (not sugar-free)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 can (16 oz) crushed pineapple, undrained
- 1 cup granulated sugar
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Prepare the Cake Batter:
- In a large bowl, combine the cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and granulated sugar. Mix until the batter is smooth and well combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and place it on a wire rack to cool completely in the pan.
- Prepare the Frosting:
- In a separate bowl, beat the softened cream cheese and butter together until smooth and fully combined.
- Gradually add the confectioner’s sugar, mixing until the frosting is light and fluffy.
- If desired, add the vanilla extract and mix well.
- Frost the Cake:
- Once the cake has cooled completely, spread an even layer of frosting over the top.
- Sprinkle with chopped pecans if desired.
- Serve:
- Cut the cake into squares and serve. Store any leftovers in the refrigerator.
Enjoy your Elvis Presley Sheet Cake, a dessert truly fit for a king!