Bonus: Elvis Birthday Cake Recipe

Elvis Presley’s Birthday is celebrated each January 8th has had some truly iconic birthday cakes over the years.

Here are a few standout cakes from past celebrations at Graceland Which one has been your favorite?

The Elvis Birthday Proclamation Ceremony is a beloved tradition during Elvis’ Birthday Celebration, and everyone is invited.

Memphis and Shelby County, Tennessee officials read the proclamation declaring Elvis Presley Day, alongside a larger-than-life birthday cake honoring the King of Rock ’n’ Roll. If you cannot attend in person, the ceremony will be streamed live for free on Graceland’s Vimeo page.

ELVIS BIRTHDAY PROCLAMATION CEREMONY
January 8 at 8:30 am
North Lawn, Graceland Mansion
Free to attend

Elvis Presley Cake Recipe

Ingredients

For the cake

• 1 (15.25 ounce) box yellow cake mix
• 1 cup whole milk
• 1⁄2 cup vegetable oil
• 3 large eggs
• 2 (8 ounce) cans crushed pineapple with juice
• 1⁄2 cup granulated sugar

For the Cream Cheese Glaze

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream, as needed for consistency

For the Topping

• 1 cup chopped pecans

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan generously with cooking spray and set aside.
• In a large bowl, combine the cake mix, milk, oil, and eggs. Beat with an electric mixer on medium speed for approximately 2 minutes or until smooth.
• Pour the cake batter into the baking pan and bake for 25 to 30 minutes on the center rack. The cake is ready when a toothpick inserted into the center comes out mostly clean. (A few crumbs are okay.)
• While the cake bakes, combine the crushed pineapples with the juices and sugar in a saucepan over medium heat. Stir continuously until all the sugar dissolves.
• Remove the cake from the oven. Then, use a skewer or fork to poke evenly spaced holes all over the top (don’t poke all the way through). Let the cake cool for about 10 minutes.
• Pour the pineapple syrup over the top of the cake and use a spatula to spread it evenly. Set the cake aside to cool.
• While the cake cools, make the glaze. Add the cream cheese and butter to a medium bowl. Beat with an electric mixer until smooth, scraping the bottom and sides as needed.
• Slowly add the powdered sugar, mixing with an electric mixer on low speed. Once the sugar is fully incorporated, add the vanilla. Beat until it’s fluffy and smooth, adding milk a tablespoon at a time as needed.
• Once the cake is fully cool, spread the cream cheese glaze over the top. Finally, sprinkle the cake with the chopped pecans. Then, slice, serve, and enjoy!

Recipe Tips and Tricks 

Before you begin, check out these tips: 

• Add pudding. A 3-ounce box of vanilla pudding into the cake batter will make this impossibly moist. 
• Make it extra fruity. Use a boxed pineapple cake mix instead of a yellow cake mix.
• Make it extra nutty. Mix some chopped nuts into the cake, too.
• Chill out. This cake tastes best cold. If you have time, pop it in the fridge to chill for 2 to 3 hours before serving it. 

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