This post is dedicated to Su, one of my readers from Australia. Several years back, Su and her mother (A huge Elvis fan) came to the US to visit Graceland and I went and met up with them during their time here and we all had a grand day together!
I can’t even count how many times my family visited Graceland as a child. It was a pilgrimage of sorts for my parent’s generation – and I understand why. I knew Elvis more through his movies on AMC back when I was growing up, but it was easy to see to anyone that he was something special, something rare.
This cake is said to have been one that Elvis’s cook made for him on a regular basis. With today being his birthday, I thought it was the perfect day to share the recipe with you.
This is what we call an “Ice Box Cake”. Many in the greatest generation still refer to their refrigerators as ice boxes. Ice Box cakes and pies are such wonderful treats during the heat of our southern summers! But they are also good any time of the year because they keep so much longer than regular cakes.
For the cake, you will need: sugar, oil, milk, crushed pineapple, eggs, vanilla instant pudding, and a box of yellow cake mix. In the South, we have an unnatural fixation with Duncan Hine’s cake mix. Icing ingredients are coming up in a few photos but of course the entire recipe is in printable format at the bottom of this post.
- 1 box yellow cake mix
- 1 3-ounce box vanilla pudding (not sugar free!)
- 4 eggs
- 1/2 cup oil
- 1 cup milk
- 16- ounce can crushed pineapple undrained
- 1 cup sugar
- 8- ounce package cream cheese room temp
- 1/2 cup butter room temp
- 3 cups confectioners’ sugar
- 1/2 cup chopped pecans optional
(you can also add a teaspoon of vanilla to frosting if you like)
- Please cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
- Pour batter into greased 9x13 baking dish and bake at 350 for 30-35 minutes, or until golden and toothpick inserted in center comes out clean.
- While cake is baking, place pineapple and sugar into a medium saucepan on stovetop and bring just to a boil, over medium high heat while stirring constantly, until sugar is dissolved. Remove from heat.
- Once cake is done, remove from oven and poke holes all over the top with a fork. While still hot, pour hot pineapple mixture over top and spread to cover. Let cool.
- For frosting, place butter and cream cheese in large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner's sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
- Drop by dollops onto top of cooled cake. Slowly spread dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle finished cake with additional pecans, if desired.
Rhythm is something you either have or you don’t have. But when you have it, you have it all over.
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