Description

A rich and nostalgic Southern sheet cake featuring a soft yellow cake base, infused with a syrupy crushed pineapple topping, and finished with luscious cream cheese frosting. Inspired by the flavors Elvis Presley was known to love, this cake is easy to make, perfect for parties, and guaranteed to disappear fast.

Ingredients

Scale

For the cake:

1 box yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup milk
1 can (20 oz) crushed pineapple with juice
1 cup granulated sugar

For the topping:

1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

In a large bowl, combine yellow cake mix, vanilla pudding mix, eggs, oil, and milk. Mix until well combined and smooth.

Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, combine the crushed pineapple (with juice) and granulated sugar in a saucepan. Bring to a boil over medium heat and simmer for 2-3 minutes, stirring occasionally. Remove from heat.

When the cake is done baking, remove it from the oven and poke holes all over the top using a fork or skewer.

Pour the hot pineapple mixture evenly over the warm cake, letting it soak in completely.

In a separate bowl, beat together the softened cream cheese and butter until creamy and smooth.

Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Spread the frosting evenly over the cooled cake. Sprinkle chopped pecans or walnuts on top if using.

Refrigerate for at least an hour before serving for best flavor and texture.

Notes

Let the cake cool completely before frosting to avoid melting the cream cheese topping.
For best results, refrigerate the cake for at least 1 hour before serving.
Store leftovers in the fridge, covered, for up to 4–5 days.
This recipe travels well—ideal for potlucks, picnics, and retro-themed parties.
Feel free to get creative with toppings like coconut, pecans, or maraschino cherries for a festive touch.