Elvis Presley Sheet Cake
A moist and flavorful cake combining rich vanilla and sweet pineapple, perfect for any occasion.
Ingredients
For the cake
- 1 box yellow cake mix
- 1 box vanilla pudding (3-ounce, not sugar-free)
- 4 pieces eggs Use room temperature for smoother batter.
- 1/2 cup oil
- 1 cup milk Use room temperature for smoother batter.
- 1 can (16 ounces) crushed pineapple, undrained
- 1 cup sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a sheet cake pan.
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding, eggs, oil, and milk. Mix until well combined.
- Gently fold in the crushed pineapple and sugar, ensuring not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool before serving.
- Serve on its own or with whipped cream, vanilla ice cream, caramel, or chocolate sauce.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For the best texture and flavor, let it come back to room temperature before serving. For a chocolate twist, substitute the yellow cake mix and vanilla pudding with chocolate options.