Description
Experience the legendary taste of the Elvis Presley Cake, but with a lighter twist! This moist and flavorful cake combines the tropical sweetness of pineapple with the creamy goodness of bananas, creating a delicious dessert that’s perfect for any occasion.
Ingredients
1 box yellow cake mix (preferably with no added sugar)
1 can (8 oz) crushed pineapple in juice, undrained
1 cup mashed ripe bananas (about 2 bananas)
3 large egg whites
1/2 cup unsweetened applesauce
1 tsp vanilla extract
For the Frosting:
1 package (8 oz) light cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup crushed pineapple, drained
1/4 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, combine the yellow cake mix, crushed pineapple with juice, mashed bananas, egg whites, unsweetened applesauce, and vanilla extract. Mix until well combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium bowl, beat the light cream cheese until smooth. Gradually add the powdered sugar and beat until well blended. Stir in the vanilla extract and drained crushed pineapple.
Once the cake is done, remove from the oven and let it cool completely in the pan.
Spread the frosting evenly over the cooled cake. Sprinkle with chopped pecans if desired.
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Notes
This lighter version of the Elvis Presley Cake retains all the delicious flavors of the original but with fewer calories. Perfect for any occasion, this cake is sure to be a crowd-pleaser. Enjoy a slice of this legendary treat!