Elvis Presley Cake Recipes

ELVIS PRESLEY CAKE

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 baking pan. Once cooked, remove cake from oven and let cool for 10 to 15 minutes while you heat the crushed pineapple along with the juice and the sugar on top of the stove just until sugar is melted. I bring mine to a slow boil and then remove from stove.
• Punch holes in the cake with a fork and spread the pineapple over the cake along with the juice. Using a mixer combine butter, cream cheese, vanilla and powdered sugar to make frosting. Very gently spread over entire cake. It doesn't matter if some of the pineapple shows through the frosting. Sprinkle on chopped pecans.

ELVIS PRESLEY CAKE

Steps:

• In a 9x13 pan prepare yellow cake according to package directions.
• While the cake is cooking, put the can of pineapple (including syrup) in a small sauce pan.
• Add 1 cup sugar to the pineapple and cook over medium heat being careful not to brown the pineapple.
• In another small saucepan heat the cream cheese and 1/2 box of powdered sugar.
• When melted and heated it should resemble an icing.
• More powdered sugar may be added to achieve the desired look.
• Remove cake from oven and punch holes all over with the handle of a wooden spoon or similar instrument.
• Pour the hot pineapple mix over the top of the cake.
• Let it absorb into the cake.
• Drizzle the icing mix over the cake.
• Top with chopped pecans if desired.

ELVIS PRESLEY CAKE

Steps:

• Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• Spread cream cheese frosting over cake.

ELVIS PRESLEY'S FAVORITE POUND CAKE

Steps:

• Put oven rack in middle position, but do not preheat oven.
• Generously butter pan and dust with flour, knocking out excess flour.
• Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
• Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
• Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.