Prep time: 25 mins | Cook time: 35 mins | Serves: 10-15
I love making cakes. And recipes like this Elvis Presley Poke Cake is one of the best cake recipes you can make even as a beginner. Super easy and quick to whip up using only a few simple ingredients. Sweet, fruity with loads of nuts. This cake is always a hit, perfect to serve for any occasion, and the best in town! I suggest slicing this cake into small pieces as they are pretty sweet. I like to serve this a day after as it is even better especially when heated in the microwave for a couple of seconds.
Ingredients
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1 box white cake mix
8 ounces can crushed pineapple (packed in no sugar added juice)
1 cup sugar
1/2 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
3 cups whole, chopped, and/or crushed pecans
HOW TO MAKE ELVIS PRESLEY POKE CAKE
Step 1: Following the package directions, bake the white cake in a 9 x 13-inch prepared baking pan. For this recipe, you can use any white cake mix brand apart from Duncan Hines. Allow the cake to cool when done, then poke holes in it using the end of a wooden spoon. Feel free to poke as many holes, just make sure to space them out across the cake.
Step 2: Boil the crushed pineapple with the juice in a small saucepan with a cup of white sugar and half tsp villa extract for a couple of minutes. When done, pour this over the cooled cake, filling the holes up.
Step 3: Combine the cream cheese, butter, and powdered sugar in a large bowl until smooth. Add the vanilla extract along with the pecans. Mix well until combined, then evenly spread this across the top of the cake.
Step 4: Place the cake in the fridge for at least 4 to 6 hours or overnight. Then, slice and serve. For any leftovers, place them in the fridge. To serve, enjoy cold or heat the cake in the microwave for a couple of seconds.
Ingredients
- 1 box white cake mix
- 8 ounces can crushed pineapple (packed in no sugar added juice)
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 cups whole, chopped, and/or crushed pecans
Instructions
Step 1: Following the package directions, bake the white cake in a 9 x 13-inch prepared baking pan. For this recipe, you can use any white cake mix brand apart from Duncan Hines. Allow the cake to cool when done, then poke holes in it using the end of a wooden spoon. Feel free to poke as many holes, just make sure to space them out across the cake.
Step 2: Boil the crushed pineapple with the juice in a small saucepan with a cup of white sugar and half tsp villa extract for a couple of minutes. When done, pour this over the cooled cake, filling the holes up.
Step 3: Combine the cream cheese, butter, and powdered sugar in a large bowl until smooth. Add the vanilla extract along with the pecans. Mix well until combined, then evenly spread this across the top of the cake.
Step 4: Place the cake in the fridge for at least 4 to 6 hours or overnight. Then, slice and serve. For any leftovers, place them in the fridge. To serve, enjoy cold or heat the cake in the microwave for a couple of seconds.
