Elvis Cake For an Elvis of a Dad

Hi everyone and Happy Father’s Day to you Dads out there. We broke tradition from the key lime rhubarb pie this year which my husband loves because of the Elvis Cake I discovered online. I made it earlier in the year and Brian thought it was the best thing he’d ever tasted. Apparently it was Elvis’ favorite cake. Happy Father’s Day!

I made some adaptationss from the many recipes offered on line and, let me tell you, a success! Instead of using a boxed cake, I made the simple white cake recipe from allrecipes.com

Elvis Cake:

The Cake Part!
one cup of sugar (I use 1/2 the sugar that most recipes on line call for and STILL very sweet!)
1 3/4 tsp baking powder
1 1/2 cups of flour
2 tsp vanilla
2 eggs
8 oz. butter, softened

1/2 cup whole milk


Mix all dry ingredients and then add in all wet ingredients in a mixer for a few minutes until smooth
Place into one cake pan or two small ones around 5 inches in diameter
Bake until a knife in the middle comes out clean, about 40 mnutes for regular sized cake, about 25-30 minutes for the small cake pans
Remove from the oven and let cool and set aside

Pineapple Topping:
2 15 oz.can crushed pineapple with 1/2 the juice
1 cup white sugar
In a saucepan, boil down the sugar and pineapple with 1/2 the juice until almost all the liquid is gone.It will take a while, maybe 25 minutes
Set aside and let cool


8 oz. packaged cream cheese
8 oz. butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract

Mix all the ingredients together in a mixer until smooth. Use immediately or store in the fridge

Assembling Cake:

If using two small cakes, take the first one and frost with the frosting.
Top with 1/2 the pineapple
Place second cake on top of first cake and frost
Top with remaining pineapple


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