Elvis Presley Sheet Cake In the realm of desserts, there are few treats as iconic and beloved as the Elvis Presley Sheet Cake. Named after the legendary King of Rock and Roll himself, this delectable cake combines classic flavors with a tropical twist, resulting in a dessert fit for royalty

 

Why this cake is named for Elvis & what makes it special

Although there’s no definitive record that Elvis Presley himself requested exactly this sheet cake, the recipe draws on classic Southern dessert hallmarks that he was known to love: richness, bold flavour, sweet and moist, comforting. Many versions of “Elvis Cake” or “Elvis Sheet Cake” appear online, blending elements like pineapple, bananas, peanut butter, cream cheese or chopped nuts. For example: one version uses a yellow cake mix + crushed pineapple + cream cheese frosting + chopped pecans. Family Dinner Recipes+2Reffors+2 Another version evokes banana, peanut‑butter icing and crumbled bacon (a tribute to Elvis’s peanut‑butter‑banana sandwich fame). Cooking With Carlee

Because sheet cakes are perfect for gatherings (easy to slice, serve, share), this recipe is ideal for parties, potlucks, holidays — and the name “Elvis Presley Sheet Cake” adds fun, nostalgia and a bit of indulgent flair.

What makes it special:

• A yellow cake base (or variant) that stays moist and flavorful.

• A pineapple topping (in many versions) that soaks into the cake, creating a “poke cake” effect of juicy sweetness. Reffors+1

• A cream‑cheese or rich frosting that balances the sweetness with tang and creaminess.

• Optional chopped nuts (pecans/walnuts) for texture and Southern character.

• Easy sheet‑pan format (9×13 inch) to feed a crowd.

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Ingredients & Yield

Yield: ~12‑16 servings (a standard 9×13‑inch sheet cake)
Prep Time: ~15–20 minutes
Bake Time: ~30‑35 minutes (for the cake) + cooling/frosting time
Total Time: ~60–70 minutes (including topping & frosting)

For the Cake

• 1 box yellow cake mix (or you can bake from scratch if you prefer) Reffors+1

• 1 box vanilla pudding mix (3‑ounce), not sugar‑free (in many versions) Reffors

• 4 large eggs Family Dinner Recipes+1

• ½ cup vegetable oil Family Dinner Recipes

• 1 cup milk Family Dinner Recipes+1

• 1 can (16 ounces) crushed pineapple (undrained) Reffors

• 1 cup granulated sugar (for pineapple topping) Family Dinner Recipes+1

• Optional: 1 cup chopped pecans or walnuts (folded into batter) oliviacookery.com+1

For the Frosting

• 8 ounces cream cheese, softened (room temperature) Family Dinner Recipes

• ½ cup unsalted butter, softened Reffors+1

• 3 cups confectioners’ (powdered) sugar homeremediesseasy.com+1

• 1 teaspoon vanilla extract (optional) Reffors

• ½ cup chopped pecans (optional) for topping or folded into frosting Reffors

Optional Elvis‑style toppings / enhancements

• Crumbled bacon and drizzle of honey (for those inspired by the peanut‑butter/banana/bacon “Elvis sandwich” theme) Cooking With Carlee

• Banana slices and/or peanut butter swirl (another homage)

• Additional chopped nuts or coconut for texture

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Step‑by‑Step Instructions

Step 1: Preheat & prepare your pan

Pre‑heat your oven to 350 °F (≈175 °C). Grease a 9×13‑inch baking dish (or spray with non‑stick spray). If you like, line with parchment at the long edges for easier removal/slicing.

Step 2: Make the cake batter

1. In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil and milk. Using an electric mixer or by hand, beat for about 1 minute, then scrape down the sides of the bowl, and beat again for about 2 minutes or until the batter is smooth. Family Dinner Recipes+1

2. If using chopped pecans (or walnuts), fold them in gently at this point.

3. Pour the batter into your prepared 9×13 pan and spread evenly.

Step 3: Bake the cake

Place the pan in the pre‑heated oven and bake for 30‑35 minutes, or until a toothpick inserted in the centre comes out clean. Family Dinner Recipes
When done, remove from the oven and allow to cool slightly (just enough so you can handle it but the cake is still warm).

Step 4: Create and apply the pineapple topping

While the cake is baking (or right after removing it from the oven), in a medium saucepan combine the undrained can of crushed pineapple and the cup of sugar. Bring to a gentle boil over medium‑high heat, stirring constantly until the sugar dissolves. Remove from heat. Family Dinner Recipes+1

Immediately after cake is out of oven and still warm, poke holes all over the top of the cake with the handle of a wooden spoon or a fork. Then pour the hot pineapple sugar mixture over the cake, spreading it evenly so it seeps into the holes. Let the cake cool about 15‑20 minutes so the topping sinks in but the pan is still workable. Family Dinner Recipes+1

Step 5: Make the frosting

While the cake is cooling, prepare the frosting:

1. In a bowl, beat the softened cream cheese and softened butter until smooth and well‑combined.

2. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition until the frosting is light and creamy.

3. Add vanilla extract if using.

4. If desired, fold in chopped pecans for extra texture.

Step 6: Frost the cake

Ensure the cake has cooled completely (this is crucial so the frosting doesn’t melt). Spread the frosting evenly over the top of the cake. If you added chopped nuts into the frosting or plan to sprinkle more on top, do so now. Optionally, you can decorate with extra pecans or other toppings for visual appeal.

Step 7: Optional Elvis flair

To lean into the Elvis theme, you might drizzle a little honey, or lay banana slices, or crumble crisp bacon over the top (some versions do!). For example: one recipe uses banana sheet cake topped with peanut‑butter icing, bacon and honey. Cooking With Carlee These extras are optional but add fun and personality.

Step 8: Rest & serve

Let the cake rest at room temperature (or slightly chilled in fridge) until the frosting sets and cake slices cleanly. Then slice into 12‑16 squares (or smaller servings).
Serve with a tall glass of milk, coffee, or vanilla ice cream if you like.

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Why Each Step Matters & Tips for Best Results

• Using a pudding mix (vanilla) and cake mix ensures moistness and flavor – the pudding adds structure and subtle richness.

• Poking holes and pouring hot pineapple mixture allows the topping to soak into the cake – this gives the delightful juicy texture typical of many Southern “poke” cakes.

• Cooling the cake before frosting is key – if you skip this, the frosting will melt and slide off.

• Folding in pecans gives crunchy texture, which balances the creaminess and moisture of the cake.

• The sheet‑cake format allows you to feed more people easily and is less finicky than layered round cakes.

• For the Elvis‑style toppings (bacon, banana, honey) use vibrant, fresh ingredients so they contrast in flavour and texture.

• If you want to bake from scratch (rather than box mix), you can—but the mix approach keeps it simple and accessible.

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Variations & Customizations

• Banana‑Peanut Butter Version: As per one blog, use a banana sheet cake base, top with peanut‑butter icing, and sprinkle chopped bacon and drizzle honey. Cooking With Carlee This is a direct homage to Elvis’s peanut‑butter/banana/bacon sandwich.

• Chocolate Twist: Instead of yellow cake mix, use a chocolate or devil’s‑food cake mix, keep the pineapple topping, but maybe use chopped walnuts instead of pecans.

• Tropical version: Add shredded coconut to the topping or sprinkle on top for extra flair.

• Nut‑free adaptation: Omit the chopped pecans and normal nuts; ensure no cross‑contamination for allergy‑safe version.

• Mini sheet or 8×8 version: Halve all ingredients to make an 8×8 inch square cake for 6‑8 servings. Adjust baking time (~25‑30 minutes).

• Lower‑sugar version: Use reduced‑sugar cake mix, reduce sugar in pineapple topping to ½ cup, use light cream cheese frosting. Texture may vary but still delicious.

• Decorative version: After frosting, pipe whipped cream rosettes on the edges, sprinkle edible gold shimmer or banana‑chip pieces for visual drama.

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Troubleshooting & FAQ

Issue	Cause	Solution
Cake is dry	Over‑baked or insufficient pineapple topping	Check doneness earlier; ensure pineapple mixture seeps in
Frosting melts or slides	Cake still warm or frosting too thin	Allow full cooling before frosting; chill frosting slightly if needed
Cake sank in middl	Oven temp too low or under‑mixed	Ensure pre‑heated oven; don’t over‑beat batter
Topping too runny	Pineapple mixture too thin/juice too much	Drain some pineapple juice or reduce till syrupy
Nuts flop off top	Frosting set too quickly or nuts not pressed in	Lightly press nuts into frosting while still soft
Slice falls apart	Cake too moist or cut too soon	Chill cake a bit before slicing; use a sharp serrated knife

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Story & Serving Suggestions

This cake is perfect for get‑togethers: birthdays, potlucks, Sunday brunches, or whenever you want to bring a slice of Southern comfort. Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for extra indulgence.

When you slice it, you might tell the story: “This one’s called the Elvis Presley Sheet Cake—because just like the King, it’s a little decadent, a little showy, and always hits the right note.” It becomes part dessert, part conversation piece.

Storage: Cover the cake and store in refrigerator up to 3‑4 days (because of the pineapple topping and cream‑cheese frosting). You can also freeze slices (without nuts) for up to one month; thaw before serving.

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Full Printable Recipe Card

Elvis Presley Sheet Cake
Yield: 12‑16 servings
Prep Time: ~20 minutes
Bake Time: ~30‑35 minutes
Total Time: ~60‑70 minutes

Ingredients:
Cake:

• 1 box yellow cake mix

• 1 box (3 oz) vanilla pudding mix (not sugar‑free)

• 4 large eggs

• ½ cup vegetable oil

• 1 cup milk

• 1 can (16 oz) crushed pineapple (undrained)

• 1 cup sugar

• Optional: 1 cup chopped pecans

Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups confectioners’ sugar

• 1 tsp vanilla extract (optional)

• ½ cup chopped pecans (optional)

Optional Elvis flair toppings:

• Banana slices

• Crumbled crisp bacon

• Drizzle of honey

Instructions:

1. Pre‑heat oven to 350°F (175°C); grease a 9×13‑inch baking pan.

2. In a large bowl, combine cake mix + pudding mix + eggs + oil + milk; beat about 1 minute, scrape sides, beat another ~2 minutes until smooth. Fold in chopped pecans if using.

3. Pour batter into prepared pan; bake 30‑35 minutes or until toothpick comes out clean.

4. While baking, in a saucepan combine crushed pineapple + sugar; bring to boil over medium‑high heat, stirring constantly. Remove from heat when sugar is dissolved.

5. When cake is done, remove from oven and immediately poke holes all over top with fork/tine. Pour hot pineapple mixture evenly over cake; let cool ~15–20 minutes to let topping soak in.

6. Meanwhile make frosting: beat cream cheese + butter until smooth; gradually add powdered sugar; beat in vanilla; fold in pecans if using.

7. Once cake is completely cooled, spread frosting evenly over top; sprinkle additional chopped pecans or banana/bacon/honey toppings if desired.

8. Slice into squares and serve. Store covered in fridge up to 4 days.

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Final Thoughts

The Elvis Presley Sheet Cake is more than just a dessert—it’s a tribute to indulgence, to Southern comfort, and to the fun of baking something memorable. Whether you stick to the classic pineapple‑topped/cream‑cheese‑frosted version or go full banana‑peanut‑butter‑bacon “King” mode, you’ll end up with a cake that’s moist, flavourful and crowd‑pleasing.

So put on your favourite Elvis tune, pre‑heat your oven, and bake this cake “all shook up.” If you’d like, I can help you adapt it to gluten‑free, or turn it into a layered 2‑layer round version, or provide a vegan version. Would you like one of those?