Elvis Presley Cake
The Elvis Presley Cake, also known as Prison Rock Cake, is a decadent dessert that combines the rich flavors of moist white cake, sweet pineapple, and creamy cream cheese frosting. Topped with crunchy crushed walnuts, this cake offers a delightful mix of textures and tastes. It’s perfect for making ahead, as chilling enhances the flavors. This dessert is a crowd favorite, ideal for any occasion!
Ingredients:
– 1 box white cake mix
– 8 oz crushed pineapple (with juice)
– 1 cup granulated sugar
– 1/2 teaspoon vanilla extract (for pineapple mixture)
– 8 oz cream cheese, softened
– 1/2 cup butter, softened
– 3 cups powdered sugar
– 1/2 teaspoon vanilla extract (for frosting)
– 3 cups crushed walnuts
Instructions:
1. Bake the Cake: Prepare and bake the white cake according to the package directions in your chosen pan. Once it’s baked, allow the cake to cool completely. Use the end of a wooden spoon to poke holes evenly across the surface of the cake.
2. Pineapple Topping: In a saucepan, combine the crushed pineapple (with juice), granulated sugar, and 1/2 teaspoon of vanilla extract. Bring the mixture to a boil, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring the liquid seeps into the holes for maximum flavor.
3. Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually mix in the powdered sugar, the remaining vanilla extract, and 2 cups of crushed walnuts. Spread this rich frosting evenly over the pineapple-soaked cake.
4. Finish and Chill: Sprinkle the remaining 1 cup of crushed walnuts on top of the cake for an added crunch. For the best taste, refrigerate the cake overnight or for at least 6 hours before serving. This chilling time allows the flavors to blend together beautifully.
