Elvis Presley Pineapple Poke Cake
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Elvis Presley Pineapple Poke Cake is a dessert that takes you on a journey through flavors with every bite. This cake recipe is a delight that combines the goodness of a white cake, the tang of pineapple, the crunch of pecans, and the richness of
Elvis Presley Pineapple Poke Cake
How does it taste? Imagine sinking your fork into a soft, moist white cake infused with the tropical essence of crushed pineapple. Each bite is a delightful blend of sweetness and a hint of tanginess from the pineapple. The
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- White cake mix with 1 cup milk, two whole eggs, 1/2 cup vegetable oil
- 8-ounce can of crushed pineapple
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 8-ounce package of c
ream cheese - 1/2 cup butter softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 cups crushed pecans
Elvis Presley Cake FAQ:
While fresh pineapple can be used, canned pineapple works better for this recipe as it has a consistent texture and moisture content that ensures a moist and flavorful cake.
Absolutely! Feel free to use your favorite nuts or omit them if you prefer. Chopped walnuts or almonds can be a good alternative.
Store the cake covered in the refrigerator. Due to the
Yes, you can. This cake actually tastes better when made a day in advance. Prepare it, let it cool completely, cover it, and refrigerate overnight. This allows the flavors to meld together, enhancing the taste.
Elvis Presley Cake Method
- Bake a white cake. You can use your favorite white cake recipe or a white cake mix.
- You will use these ingredients instead of the ones on the box of mix! Use: 1 cup whole milk, 2 large eggs at room temperature, and 1/2 cup vegetable oil.
- If you’re using cake mix, it bakes in 23 to 28 minutes at 350 degrees F.
- After it bakes, cool the cake on a wire rack.
- Once cool, poke holes in it with the end of a (clean) wooden spoon or fork.
- Next, in a pan, boil crushed pineapple with juice and 1 cup of brown sugar. Remove it from the heat and stir in 1/2 teaspoon vanilla extract. Pour this mixture over the cake and allow it to soak into the holes you poked.
- Now, make the
cream cheese frosting. In a large bowl beatcream cheese andbutter until smooth. Add heavy cream, vanilla extract, and powdered sugar. Stir in the pecans. - Carefully pour the frosting over the cake and spread it without tearing it.
- The cake is best if you let it set a minimum of 6 hours before serving. However, it is good as soon as it’s put together. I can never wait to taste cakes.
- Store it covered in the refrigerator.
Conclusion:
The Elvis Presley Pineapple Poke Cake is a delightful dessert of vanilla cake, pineapple, brown sugar, pecans, and
It’s a perfect treat for gatherings, potlucks, or simply indulging in a slice of sweet heaven. Try it out and get ready for a burst of flavors that will leave you singing just like the King himself!
I live in Tupelo, MS, Elvis Presley’s birthplace. Therefore, I have several posts that focus on Elvis and Tupelo. Hop over and read Elvis, Food, Tours: Tupelo Ms in 24 Hours. Furthermore, my Whipping Cream Pound Cake Recipe is rumored to be Elvis’ favorite. Finally, we all have heard how Elvis loved peanut butter and bacon.
- Elvis Presley Birthplace Part 1
- Elvis Presley Tour Part 2
- Elvis Presley Tour Part 3 – Favorite Restaurant
- Elvis Presley Tour Part 4 – Tupelo Hardware
- Where to eat in Tupelo, MS
Elvis Presley Pineapple Poke Cake
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Save To Your Recipe BoxIngredients
For the vanilla cake
- 1 box White cake mix
- 1 cup milk whole, 2%, or 1%
- 2 large eggs
- ½ cup vegetable oil
Remaining ingredients
- 8 ounces pineapple crushed
- 1 cup brown sugar
- 1½ teaspoon vanilla extract
- 8 ounces cream cheese at room temperature
- ½ cup. butter softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons heavy whipping cream or milk (heavy cream is much better)
- 3 cups pecans chopped
Instructions
- Bake a white cake. (You can use your favorite white cake recipe or a white cake mix.) Use these ingredients instead of the ones on the box of mix: 1 cup whole milk, 2 large eggs at room temperature, and 1/2 cup vegetable oil.1 box White cake mix, 1 cup milk, 2 large eggs, ½ cup vegetable oil
- If you’re using cake mix, it bakes in 23 to 28 minutes at 350 degrees F.
- After it bakes, cool the cake on a wire rack.
- Once cool, poke holes in it with the end of a (clean) wooden spoon or fork.
- Next, in a pan, boil crushed pineapple with juice and 1 cup of brown sugar. Remove it from the heat and stir in 1/2 teaspoon vanilla extract. Pour this mixture over the cake and allow it to soak into the holes you poked.8 ounces pineapple, 1 cup brown sugar, 1½ teaspoon vanilla extract
- Now, make the cream cheese frosting. In a large bowl beat cream cheese and butter until smooth. Add heavy cream, vanilla extract, and powdered sugar. Stir in the pecans.8 ounces cream cheese, ½ cup. butter, 3 cups powdered sugar, ½ teaspoon vanilla extract, 2 to 3 tablespoons heavy whipping cream, 3 cups pecans
- Carefully pour the frosting over the cake and spread it without tearing it.
- The cake is best if you let it set a minimum of 6 hours before serving. However, it is good as soon as it’s put together. I can never wait to taste cakes.
- Store it covered in the refrigerator.
Yummy!! This cake is delicious & I couldn’t make it to the suggested 6 hour time period! My bad. Great recipe.
Have never heard of this cake before I saw your article. Made it last night following your tips and it came out fantastic! The flavors with the pecans and pineapples are out of this world. Thanks for the great recipe (-:
Yay!!! So happy you enjoyed it!