This sheet cake is the one that Elvis’mom would make for him all the time. It was a cake that Elvis loved throughout his entire life. The cake is moist with a great pineapple flavor and topped with Pecans.
This cake has been imitated many times, always with some small change made. In order to enjoy the cake that Elvis loved so much, you need to follow the recipe that his Mom used when she made it. The cake is economical and super flavorful.
The cake is quite versatile in that you could use a white cake, yellow cake or even a pineapple cake mix. I am sure there are many versions to the recipe, but this is the one based on the ingredients that Gladys Presley used when making her son’s favorite cake.
Servings: 16
WW Points: About 5–6 points per serving
Ingredients
Cake
- 1 box sugar-free yellow cake mix
- Ingredients called for on the box (use unsweetened applesauce instead of oil when possible)
Pineapple Topping
- 1 (20 oz) can crushed pineapple in juice, undrained
- 2 tablespoons granulated sweetener (Monk Fruit, Splenda, or similar)
Frosting
- 8 oz fat-free cream cheese, softened
- 1 cup powdered sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons skim milk
Optional
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package directions, replacing the oil with an equal amount of unsweetened applesauce.
- Bake in a 9×13-inch baking dish until done.
- In a small saucepan, combine the crushed pineapple and sweetener. Cook over medium heat for 3–4 minutes.
- Poke holes all over the warm cake with a fork and spread the pineapple mixture evenly over the top.
- Allow the cake to cool completely.
- In a large bowl, beat together the cream cheese, powdered sweetener, vanilla extract, and skim milk until smooth.
- Spread the frosting over the cooled cake.
- Sprinkle with chopped pecans, if desired.
- Refrigerate for at least 1 hour before serving.
Storage: Keep covered in the refrigerator for up to 4 days. 🍍✨
Lasha