Elvis Presley Sheet Cake that has been the talk of the town lately! It’s a heavenly combination of moist chocolate cake, rich peanut butter, and sweet bananas that’ll make your taste buds do a little jig. This delightful dessert pays homage to the King of Rock and Roll himself, and it’s perfect for get-togethers, potlucks, or even those cozy nights in with the family.
You start with a moist, tender chocolate cake that’s so easy to whip up, even if you’re not the best baker in the world. Then you slather on a luscious peanut butter frosting that’s just the right balance of creamy and fluffy. And to top it all off, you’ll layer some ripe, sliced bananas that add a touch of natural sweetness and a nod to Elvis’s favorite sandwich.
You don’t need any fancy ingredients or equipment, and the simplicity of a sheet cake means that it comes together in a snap. Plus, it feeds a crowd, so it’s perfect for sharing with your friends and loved ones. I can’t tell y’all how many compliments I’ve received after serving this scrumptious Elvis-inspired treat. It’s a real crowd-pleaser and a delightful way to remember the King himself. So go ahead, darlin’, and whip up this Elvis Presley Sheet Cake for your next gathering – it’ll have everyone all shook up!
Check out these popular now items on Amazon
Elvis Presley Sheet Cake
Ingredients
- CAKE
- 1 box yellow cake mix
- 1 box vanilla pudding 3-ounce box, not sugar-free
- 4 eggs
- 1/2 cup oil
- 1 cup milk
- 1 can crushed pineapple 16 ounces, undrained
- 1 cup sugar
- FROSTING
- 1 package cream cheese 8 ounces, softened to room temp
- 1/2 cup butter softened to room temp
- 3 cups confectioner’s sugar
- 1/2 cup chopped pecans optional
- 1 teaspoon vanilla extract optional, but highly recommended
Instructions
- In a large mixing bowl, combine cake mix, pudding, eggs, oil, and milk. Beat with an electric mixer for a minute, then scrape down the sides and beat again for about two minutes, until it’s nice and smooth.
- Pour that yummy batter into a greased 9×13 baking dish and bake at 350°F for 30-35 minutes, or until it’s golden and a toothpick inserted in the center comes out clean.
- While your cake is bakin’, put the pineapple and sugar into a medium saucepan on the stovetop. Bring it just to a boil over medium-high heat, stirring constantly, until the sugar is dissolved. Then take it off the heat.
- When your cake is done, take it out of the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread it out evenly. Let it cool down a bit.
- For the frosting, mix the butter and cream cheese in a large bowl until it’s smooth and creamy. Gradually add in the confectioner’s sugar, scraping down the sides as needed. Stir in the pecans and vanilla extract, if you like.
- Drop dollops of frosting onto the cooled cake, gently spreading them together to cover it without disturbing the pineapple layer. Sprinkle some more chopped pecans on top, if you’re feelin’ fancy.
