This recipe is known as Elvis Presley cake. One bite, and it tastes fit for a king!

Elvis Presley Cake is a delightful homage to the King of Rock 'n' Roll himself. This cake, known for its rich banana and pineapple flavors paired with a creamy frosting, often graced family gatherings and church potlucks out here in the Midwest. Inspired by Elvis's favorite flavor profiles, this cake is moist, fruity, and utterly irresistible. It's the kind of dessert that brings back memories of sunny days, sitting on the porch with loved ones, savoring each sweet bite. Ideal for nostalgic desserts or to bring a touch of history to your next get-together.

Elvis Presley Cake pairs wonderfully with a light afternoon tea or coffee, making it a perfect addition to mid-day gatherings. You can’t go wrong with serving it alongside some fresh, whipped cream or a scoop of vanilla ice cream. If you're looking to add a bit more Southern charm to your table, try it with a side of buttered cornbread or a light fruit salad to balance the richness of the cake.

Servings: 12-16 servings

1 box of white cake mix
1 (20 oz) can of crushed pineapple, undrained
2 cups granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups mashed ripe bananas
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large bowl, prepare the white cake mix according to package directions. Set aside.

In a separate saucepan, combine the crushed pineapple and 2 cups of sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly.

Pour the prepared cake batter into the greased baking dish.

In a large bowl, beat together the eggs, buttermilk, vanilla extract, and baking soda. Stir in the mashed bananas.

Pour the banana mixture over the cake batter, spreading evenly.

Spoon the pineapple mixture over the top of the banana layer, spreading gently.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely in the pan.

In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until well combined.

Spread the frosting over the cooled cake. Sprinkle with chopped pecans if desired.

Refrigerate for at least an hour before serving to allow the flavors to meld together beautifully.

For a slight twist, try adding a cup of shredded coconut to the batter for added texture and flavor. If you're not a fan of pecans, you can substitute with walnuts or simply leave the nuts out altogether. For those who prefer a little less sweetness, reduce the amount of powdered sugar in the frosting. To make it even more decadent, drizzle a bit of caramel sauce on top before serving. Enjoy experimenting with this versatile cake recipe!