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Elvis Presley Cake Recipe: How to Make the Iconic Banana-Peanut Butter Cake

My Elvis Presley cake starts with a moist yellow cake soaked in a sweet, homemade pineapple syrup and finished with tangy cream cheese frosting and crunchy pecans. One bite and you’ll understand why it was one of Elvis’s favorites.

a fork cutting into a pineapple Elvis cake with cream cheese frosting.

If you want a unique, easy dessert, this Elvis Cake is a perfect pick. The cake is exceptionally moist thanks to the pineapple syrup, and the cream cheese frosting adds a soft, slightly tangy contrast to the sweet fruit and crunchy pecans. Pineapple is the star flavor here, making this a bright, crowd-pleasing dessert for birthdays, potlucks, and summer gatherings.

Why This Cake Is a Must-Make

  1. Easy to make — a boxed cake mix becomes a showstopping dessert with a few extra steps.
  2. No mixer required — simple tools are all you need.
  3. Moist texture — the pineapple syrup keeps the cake tender and juicy.
  4. Cream cheese frosting — tangy frosting topped with pecans balances the sweetness perfectly.

Ingredient Notes and Shopping Tips

ingredients including yellow cake mix, pineapple chunks, sugar, cream cheese, butter, heavy cream, and pecans.
  1. Cake mix: Use your preferred yellow cake mix. For extra pineapple flavor you could try a pineapple upside-down mix, but a standard yellow cake works beautifully.
  2. Pineapple: Buy pineapple packed in its own juice, not heavy syrup. We’ll use the can’s juice to make the syrup, so don’t drain it.
  3. Nuts: If you don’t like pecans, swap walnuts or omit them.
  4. Heavy cream: Two tablespoons smooth the frosting. If you don’t have heavy cream, a bit of milk will work in a pinch.
yellow cake with pineapple, cream cheese icing and pecans in a glass 9x13 pan.

Krystle’s Tips and Tricks

  1. Easy cleanup: Line the pan with nonstick foil to make cutting and serving easier.
  2. Poke holes correctly: Use a wooden spoon to poke holes about 2 inches apart, and only poke about 3/4 of the way through so the pineapple syrup sinks in without leaking out the bottom.
  3. Watch the pineapple mixture: Fruit and sugar can burn quickly, so stay nearby while it simmers.
  4. Soften cream cheese fast: Cut it into small cubes or place the sealed package in warm water for about 10 minutes.
  5. Softening butter: Butter is ready when your finger makes a small indent. To speed softening, pour hot water into a glass, pour the water out, and invert the hot glass over the butter for a minute or two.

Frequently Asked Questions

Can you make it ahead?

Yes. This cake often tastes better the next day after the flavors have melded. Prepare up to 1–2 days in advance and refrigerate until serving.

More Easy Cakes To Try

easy chocolate poke cake

Chocolate Poke Cake

cannoli cake

Cannoli Cake

oreo poke cake

Oreo Poke Cake

a slice of yellow pineapple cake with cream cheese icing on a white plate.

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Recipe

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Easy Elvis Presley Cake

Moist yellow cake with a delightful pineapple sauce. One bite, and you’ll realize why this was Elvis’s favorite!
5 from 15 votes
Course: Dessert
Cuisine: American, Southern
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 Slices
Calories: 352kcal
Author: Krystle Smith

Ingredients

  • 1 Box Yellow Cake Mix Plus ingredients called for on the box
  • (1) 20 ounce can Pineapple
  • 1 cup Sugar
  • 8 ounces Cream Cheese Softened
  • ½ cup Butter Softened
  • 3 cups Powdered Sugar
  • 1 Pinch Salt
  • 1 teaspoon Vanilla
  • 2 tablespoons Heavy Cream
  • ½ cup Pecans Roughly chopped

Instructions

  1. Bake the cake according to the box directions for a 9×13-inch pan.
  2. In a small saucepan, combine the pineapple (with its juice) and the sugar. Bring to a boil, then cook for 2 minutes to make a syrup.
  3. When the cake is done, use a wooden spoon to poke holes about 2 inches apart, going about 3/4 of the way through. Pour the hot pineapple mixture evenly over the cake. Let the cake cool completely so the syrup soaks in.
  4. In a large bowl, beat together the softened butter and cream cheese until smooth. Stir in the salt and vanilla.
  5. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream a little at a time until you reach the desired frosting consistency.
  6. Spread the frosting evenly over the cooled cake and top with chopped pecans. Slice and serve.

Notes

Ingredient Notes

  1. Use your favorite yellow cake mix; Duncan Hines is a great option.
  2. Buy pineapple in its own juice (not heavy syrup). Do not drain — the juice is used for the syrup.
  3. If you don’t have heavy cream, you can substitute a little milk.

Tips

  1. Line the pan with nonstick foil for easier cleanup and neater slices.
  2. Poke holes about 2 inches apart and only 3/4 of the way through the cake so the filling soaks in without leaking.
  3. Watch the pineapple and sugar closely while cooking — it can burn quickly.
  4. Speed-soften cream cheese by cutting it into small pieces or use a warm water bath for the sealed package for about 10 minutes.
  5. Butter is softened when your finger leaves a slight indent; use the inverted-hot-glass trick to soften quickly.

Nutrition

Calories: 352 kcal
|
Carbohydrates: 48 g
|
Protein: 2 g
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