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Elvis Presley Sheet Cake: The Ultimate Pineapple Poke Cake with Cream-Cheese Pecan Excellence

This "Poke Cake" style dessert starts with a fluffy white cake base that is pierced and drenched in a hot, sugary pineapple reduction. As the cake cools, it absorbs the fruit juice, becoming incredibly moist. It is then finished with a thick layer of velvet cream cheese frosting loaded with crushed pecans for a satisfying crunch.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 12 -15 servings
Ingredients Method Notes

Ingredients
  

  • The Base: 1 box White Cake Mix plus ingredients required on the box: eggs, oil, water.
  • The Soak: 1 can 20 oz Crushed Pineapple (with juice), 1 cup Granulated Sugar.
  • The Frosting: 8 oz Cream Cheese softened, ½ cup Sweet Cream Butter (softened), 3 cups Powdered Sugar, 1 tsp Pure Vanilla Extract.
  • The Texture: 2 ½ cups Crushed Pecans.

Method
 

  1. Bake: Preheat your oven and prepare the white cake mix according to the box instructions. Pour into a greased 11x7-inch (or 9x13 for a thinner cake) baking pan. Bake until a toothpick comes out clean.
  2. Poke: While the cake is still warm, use the end of a wooden spoon to poke holes across the entire surface at ½-inch intervals.
  3. The Pineapple Soak: In a medium saucepan, combine the crushed pineapple (with its juice) and 1 cup of sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
  4. Drench: Pour the hot pineapple mixture evenly over the warm cake, ensuring the juice seeps into the holes. Set aside to cool completely.
  5. Cream Cheese Frosting: In a large bowl, beat the softened cream cheese, butter, and powdered sugar with an electric mixer until light and fluffy.
  6. Fold: Use a spatula to fold in the vanilla extract and the crushed pecans.
  7. Finish: Spread the thick pecan frosting over the cooled cake using an offset spatula.
  8. Chill: For the best flavor, let the cake sit in the fridge for at least 30 minutes before slicing to allow the pineapple soak to set.

Notes

  • The "Soak" Secret: Make sure both the pineapple mixture and the cake are warm when you combine them; this ensures the cake absorbs the syrup rather than it just sitting on top.
  • Pecan Tip: For extra flavor, toast the pecans in a dry skillet for 3–5 minutes before crushing them and adding them to the frosting.
  • Storage: Because of the cream cheese and fruit, this cake should be stored in the refrigerator. It actually tastes even better on day two!