By Bring Elvis Presley Sheet Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Elvis Presley Sheet Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Elvis Presley Sheet Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
CAKE
1 box yellow cake mix
1 box vanilla pudding 3-ounce box that’s not sugar-free
4 eggs
1/2 cup oil
1 cup milk
1 can crushed pineapple 16 ounces, undrained
1 cup sugar
FROSTING
1 package cream cheese 8 ounces, softened to room temperature
1/2 cup butter softened to room temperature
3 cups confectioner’s sugar
1/2 cup chopped pecans optional
You can also add a teaspoon of vanilla extract to the frosting if you like)
How To Make Elvis Presley Sheet Cake
Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. Remove from heat.
1 can crushed pineapple,1 cup sugar
Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover. Let cool.
For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
1 package cream cheese,1/2 cup butter,3 cups confectioner’s sugar,1/2 cup chopped pecans
Drop dollops of the icing onto the top of the cooled cake. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle the finished cake with additional pecans, if desired.
PREPARATION STEPS
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
1 box vanilla pudding 3-ounce box that’s not sugar-free
1 can crushed pineapple 16 ounces, undrained
1 package cream cheese 8 ounces, softened to room temperature
How To Make Elvis Presley Sheet Cake
Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl
Beat with an electric mixer for one minute
Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop
Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved
Remove from heat.
Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork
While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover
Let cool.
For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy
Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer
Stir in pecans, if desired.
Drop dollops of the icing onto the top of the cooled cake
Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping
Sprinkle the finished cake with additional pecans, if desired.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
