The King’s Cake

Elvis Bundt Cake

Slice of History: The Elvis Bundt Cake

Elvis’s contributions to the music world are unparalleled, but his tastiest legacy by far is a sandwich slathered with peanut butter, layered with bananas, and topped with crispy bacon. Like the King himself, his sandwich is so Southern and so over the top. Our Elvis-inspired Bundt cake pays homage to the man and the meal by taking a handful of humble ingredients and transforming them into a center-stage showpiece. If Elvis were alive today, we imagine he’d say, “Thank you—thank you very much.” Here’s to Elvis, and to going bananas for peanut butter and bacon.

The Elvis Bundt Cake
Yield: approximately 12 servings.
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  1. 1 cup unsalted butter, softened
  2. 11⁄2 cups sugar
  3. 3 large eggs
  4. 3 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 2 teaspoons kosher salt
  8. 21⁄4 cups mashed ripe banana (about 4 large bananas)
  9. 1⁄2 cup sour cream
  10. 1 teaspoon vanilla extract
  1. 1 (8-ounce) package cream cheese, softened
  2. 1⁄2 cup creamy peanut butter
  3. 1⁄2 cup sugar
  4. 2 large eggs
  5. 2 tablespoons all-purpose flour
  6. Chocolate Ganache (recipe follows)
  7. Candied Bacon (recipe follows)
  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
  2. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture, stirring just until combined. Stir in banana, sour cream, and vanilla.
  4. For swirl: In a medium bowl, stir together cream cheese, peanut butter, sugar, eggs, and flour until smooth.
  5. Pour half of batter into prepared pan. Spoon peanut butter swirl mixture over batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl peanut butter layer. Smooth top with an offset spatula.
  6. Bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 5 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, and let cool completely. Drizzle Chocolate Ganache over cooled cake. Sprinkle with Candied Bacon. Refrigerate cake to allow chocolate to harden, if desired.
Taste of the South
Chocolate Ganache
Yield: approximately 1 cup
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  1. 1⁄2 cup heavy whipping cream
  2. 1 cup semisweet chocolate morsels
  1. In a small microwave-safe bowl, heat cream until very hot, approximately 1 minute. Add chocolate, stirring until smooth. Let cool to room temperature before drizzling on cake.
Taste of the South
Candied Bacon
Yield: approximately 3 cups
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  1. 1 (12-ounce) package center-cut, thick-sliced bacon
  2. 2 cups sugar
  3. 1⁄2 cup water
  1. Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of pan; spray with nonstick cooking spray. Place bacon slices in a single layer on prepared rack.
  2. Bake until fully cooked, 15 to 20 minutes. Let drain on paper towels.
  3. Line another rimmed baking sheet with parchment paper. Place cooled bacon slices on prepared pan.
  4. In a medium saucepan, bring sugar and 1⁄2 cup water to a boil over medium-high heat. Cook, stirring occasionally, until sugar turns amber in color and a candy thermometer reads 340°. Carefully pour caramel over each bacon slice, coating entire slice.
  5. Let stand at room temperature until caramel hardens, approximately 30 minutes. Transfer to a cutting board, and coarsely chop.
Taste of the South
Candied bacon also makes a great gift. Instead of chopping, break into pieces, and store in an airtight container up to one week.


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