Elvis Presley Poke Cake Recipes

ELVIS PRESLEY POKE CAKE

Steps:

• 1. Bake a white cake according to package directions in 9" x 13" prepared baking pan. We really like Duncan Hines brand but any white cake mix brand will work. Cool and poke holes in it. I've always used the end of a wooden spoon to poke the holes. Poke as many holes as you like but make sure they are spaced out across the top of the cake.
• 2. In a small saucepan, boil crushed pineapple with juice, 1 cup white sugar, and 1/2 tsp vanilla extract for a few minutes. Then pour over cooled cake. This will fill up the holes that you've poked in the cake.
• 3. In large bowl mix cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and pecans. Mix thoroughly and spread evenly across the top of the cake.
• 4. Refrigerate for at least 4-6 hours before serving. Refrigerate overnight to give the cake the best flavor.
• 5. Refrigerate any leftovers. Can be served cold from the fridge or heated for a few seconds in the microwave.

ELVIS PRESLEY CAKE

Steps:

• Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• Spread cream cheese frosting over cake.

ELVIS PRESLEY CAKE

Steps:

• 1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• 2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• 3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• 4. Spread cream cheese frosting over cake.