Elvis Presley Cake (American South)

Elvis Presley's favourite cake was an ultra-moist and flavourful pineapple and pecan cake that Elvis' grandmother used to make for him at his request whenever he came to visit. There are a few different versions, including round layer or poke style cakes. However, most agree that it should be a yellow cake with cream cheese frosting, pineapple filling and pecans.

Yellow Cake:
¾ cup unsalted butter, at room temperature
¼ cup oil
2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 Tbsp. pure vanilla extract
2½ tsp. baking powder
1 tsp. sea salt
2⅔ cups all-purpose flour, unbleached
1 cup buttermilk, at room temperature

Assembly:
1 (8 oz) can crushed pineapple with juice
1 cup sugar
½ tsp. pure vanilla extract
1 (8 oz) pkg cream cheese
½ cup butter, softened
3 cups confectioners' sugar
½ tsp. pure vanilla extract
3 cups pecans, crushed, divided

For the Yellow Cake:
Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Place parchment paper in the bottom of a 9x13" baking dish. Cut the paper so it fits well in the bottom of the pan. Spray the pan and parchment paper with nonstick cooking spray.

In a large bowl, cream sugar and butter until smooth. Add oil and mix.

Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.

Stir together baking powder, salt, and flour in a medium bowl.

Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.

Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.

Cool and poke holes in it.

In a pan boil crushed pineapple with juice, 1 cup of sugar and ½ tsp. vanilla extract for a few minutes. Then pour over cool cake.

In a large bowl, mix cream cheese, butter and powdered sugar.

Add vanilla and 2 cups crushed pecans, mix well and spread on cake. Sprinkle the remaining 1 cup of crushed pecans on top.

Let cake set overnight for best flavour or at least refrigerated for 6 hours. Refrigerate any leftovers.

Makes 10-12 servings.