Elvis Presley Cake Recipe

This delightful cake, inspired by the King of Rock ‘n’ Roll, combines a moist white cake with a rich and creamy pineapple-coconut topping. It’s a dessert fit for a legend, perfect for any occasion that calls for a sweet treat with a tropical twist.


For the Cake:

  • 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
  • 1 can (20 oz) crushed pineapple (with juice)

For the Topping:

  • 1 cup granulated sugar
  • 1 can (12 oz) evaporated milk
  • 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans


  1. Prepare the Cake:
    • Preheat your oven according to the cake mix package instructions.
    • Grease and flour a 9×13-inch baking dish.
    • In a large bowl, prepare the cake mix as directed on the box, substituting the water with the pineapple juice from the can of crushed pineapple.
    • Stir in the crushed pineapple.
    • Pour the batter into the prepared baking dish and bake as directed on the cake mix box, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove the cake from the oven and let it cool in the pan.
  2. Prepare the Topping:
    • In a medium saucepan over medium heat, combine the sugar, evaporated milk, and butter. Stir constantly until the mixture comes to a boil.
    • Let it boil for 5 minutes, continuing to stir constantly.
    • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
  3. Assemble the Cake:
    • While the cake is still warm, use a fork to poke holes all over the top of the cake.
    • Pour the hot topping mixture evenly over the cake, spreading it to cover the entire surface.
    • Allow the cake to cool completely before serving.

Enjoy your delicious Elvis Presley Cake!

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