If you’re searching for a dessert that perfectly combines nostalgia, tropical sweetness, and creamy richness, you’ve landed in the right place. The Elvis Presley Pineapple Cake Yuma Recipe is one of those treasured treats that brings a burst of sunshine in every bite while honoring a classic Southern tradition. This cake manages to be wonderfully moist thanks to the pineapple soaking, while the fluffy cream cheese frosting adds that irresistible, tangy finish that keeps everyone coming back for more. Trust me, once you try this cake, it will become a staple in your recipe collection for special occasions or simple, sweet cravings alike.
Ingredients You’ll Need
Getting started with the Elvis Presley Pineapple Cake Yuma Recipe means gathering a handful of straightforward ingredients that pack serious flavor. Each element works in harmony to create the cake’s signature texture and taste—from the tender crumb of the yellow cake mix to the tangy cream cheese frosting and luscious pineapple glaze.
- Yellow cake mix: Acts as the fluffy, golden base that effortlessly absorbs the pineapple syrup.
- Crushed pineapple with juice (20 oz): Adds tropical sweetness and moistens the cake beautifully with its natural juices.
- Granulated sugar: Helps to intensify the pineapple’s flavor for that classic Southern sweetness.
- Cream cheese, softened (8 oz): Creates a rich and tangy frosting that balances the fruit’s natural sugars.
- Unsalted butter, softened (1/2 cup): Ensures the frosting is creamy and smooth without overpowering the other tastes.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to that perfect, spreadable consistency.
- Vanilla extract (1 tsp): Enhances the overall flavor with warm, comforting notes.
- Chopped pecans (1/2 cup, optional): Adds a delightful crunch and nutty contrast topping if you like a little texture.
- Nonstick cooking spray: Prevents sticking, making it easy to remove the cake from the pan without a fuss.
How to Make Elvis Presley Pineapple Cake Yuma Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray, ensuring your cake will release easily after baking. Follow the yellow cake mix package directions to prepare the batter, then pour it evenly into the baking dish. Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. This step gives you a soft, golden cake that serves as the perfect canvas for the moist pineapple syrup.
Step 2: Make the Pineapple Syrup
While the cake is baking, combine the crushed pineapple along with its juice and granulated sugar in a saucepan over medium heat. Bring it to a boil, then let it simmer gently for 3 to 5 minutes. This cooking step thickens the pineapple mixture slightly and intensifies the sweet flavor, which will soak into the warm cake beautifully.
Step 3: Infuse the Cake with Pineapple
Once your cake comes out of the oven, but while it’s still warm, use a fork or skewer to poke holes all over its surface—this is the secret to ensuring the syrup sinks deep into the cake layers. Pour the warm pineapple mixture evenly across the top and allow it to drip down, soaking the cake and locking in moisture and flavor.
Step 4: Prepare the Cream Cheese Frosting
In a large bowl, beat together softened cream cheese and butter until silky smooth. Gradually add the powdered sugar along with the vanilla extract and continue whipping until the frosting is light, fluffy, and luscious. This creamy topping perfectly complements the sweetness and texture of the pineapple-soaked cake underneath.
Step 5: Frost and Garnish
Spread the frosting evenly over your cooled cake, making sure to cover every corner with that tempting cream cheese layer. For added texture and a bit of Southern flair, sprinkle chopped pecans on top if you like. Chill the cake for at least one hour before serving to let the flavors meld and the frosting firm up.
How to Serve Elvis Presley Pineapple Cake Yuma Recipe
Garnishes
A simple sprinkle of chopped pecans provides a lovely crunch that contrasts beautifully with the soft cake and creamy frosting. For a little extra tropical twist, try adding toasted coconut flakes or even a maraschino cherry on top for that vintage charm.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the tropical notes. If you’re serving it at a party, fresh fruit on the side—like sliced strawberries or mango—can add freshness and vibrant color to the plate.
Creative Ways to Present
For a special gathering, consider cutting the cake into smaller squares and serving them on pretty dessert plates topped with a drizzle of pineapple syrup. Layering individual portions in clear glasses with extra frosting and pineapple chunks creates a charming trifle-style presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Elvis Presley Pineapple Cake Yuma Recipe tightly with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing the flavors to deepen even further.
Freezing
If you want to save some cake for later, freeze it uncovered on a baking sheet first to harden, then wrap it snugly in plastic wrap and foil before popping it in the freezer. This cake freezes well for up to 2 months. When ready, thaw it in the refrigerator overnight for best results.
Reheating
This cake is best enjoyed chilled, but if you prefer it a little warmer, briefly microwave individual slices for 10 to 15 seconds. Avoid overheating so the frosting stays smooth and the pineapple flavor remains fresh and bright.
FAQs
Can I make this cake from scratch instead of using a cake mix?
Absolutely! While the recipe calls for yellow cake mix for convenience and consistent results, you can use your favorite homemade yellow cake recipe. Just keep in mind the baking time may vary slightly.
Is there a gluten-free version of the Elvis Presley Pineapple Cake Yuma Recipe?
You can use a gluten-free yellow cake mix to keep this dessert gluten-free. Be sure to check that all other ingredients, like cream cheese and powdered sugar, don’t contain any additives with gluten.
Can I use canned pineapple chunks instead of crushed pineapple?
Crushed pineapple blends more evenly into the syrup, which helps it soak into the cake better. If you only have pineapple chunks, you can lightly mash them before cooking to achieve a similar texture.
What makes this cake “Elvis Presley” style?
The name pays homage to Elvis’s love for sweet, rich Southern desserts and tropical flavors like pineapple. This cake’s combination of moist pineapple-soaked layers and luscious cream cheese frosting captures that indulgent spirit.
Can I substitute the pecans with another nut or omit them?
Yes! Walnuts are a great alternative, or you can leave nuts out entirely for a nut-free version. The cake will still be deliciously moist and flavorful without them.
Final Thoughts
The Elvis Presley Pineapple Cake Yuma Recipe is truly a gem that brings together comfort, tropical sweetness, and creamy richness in every bite. Whether you’re baking for family, friends, or simply treating yourself, this cake promises to deliver moments of pure joy and nostalgia. Give it a try and watch as this vintage Southern classic becomes your new favorite dessert treasure.
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Elvis Presley Pineapple Cake Yuma Recipe
- Total Time: 45 minutes (plus at least 1 hour chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Elvis Presley Pineapple Cake is a nostalgic Southern dessert featuring moist yellow cake soaked with a sweet pineapple mixture and topped with rich cream cheese frosting. It delivers a perfect blend of tropical pineapple zest and creamy, tangy frosting, finished with a crunchy pecan topping. Best served chilled, this vintage cake makes a delightful treat for gatherings or as a retro indulgence.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
Frosting Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup chopped pecans (optional)
Other
- Nonstick cooking spray
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray. Prepare the yellow cake mix according to the package instructions, then pour the batter evenly into the prepared dish.
- Bake the Cake: Place the cake in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and allow it to remain warm.
- Make the Pineapple Syrup: While the cake bakes, combine the crushed pineapple and its juice with granulated sugar in a saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer gently for 3 to 5 minutes to thicken.
- Soak the Cake: Using a fork or skewer, poke holes evenly over the top of the warm cake. Pour the warm pineapple syrup evenly over the cake allowing it to soak deep into the holes for maximum flavor infusion.
- Prepare the Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with chopped pecans if desired.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to allow flavors to meld and the frosting to set for the best texture and taste.
Notes
- Add a dash of coconut extract to the frosting for an extra tropical flavor.
- Pecans can be replaced with walnuts or omitted entirely for a nut-free option.
- This cake is best served chilled and tastes better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
