Fat Elvis Cake Recipe

Name: Fat Elvis Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 ounce) yellow cake mix; 1 cup mashed banana (about 2 medium bananas); 3 egg whites; 1 cup water; Filling; 1 cup crunchy peanut butter, natuaral; 2/3 cup powdered sugar; 2 tablespoons butter, melted; Frosting; 1/2 cup butter, melted; 2/3 cup cocoa, hersery's dark; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla; 1/2 cup slivered almonds (optional)

Servings: persons

Cake
1 (18 ounce) yellow cake mix
1 cup mashed banana (about 2 medium bananas)
3 egg whites
1 cup water
Filling
1 cup crunchy peanut butter, natuaral
2/3 cup powdered sugar
2 tablespoons butter, melted
Frosting
1/2 cup butter, melted
2/3 cup cocoa, hersery's dark
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
1/2 cup slivered almonds (optional)

1
Preheat oven to 350u00b0F.
2
For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
3
For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
4
For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
5
Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.

1345

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 (18 ounce) yellow cake mix, 1 cup mashed banana (about 2 medium bananas), 3 egg whites, and more.

Yes, Fat Elvis Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fat Elvis Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions