Elvis Presley Cake, also known as Jailhouse Rock Cake, is a rich, Southern-style dessert named after the King of Rock ‘n’ Roll himself. With layers of moist white cake, sweet crushed pineapple, and a decadent cream cheese frosting topped with toasted pecans, this cake is a nostalgic, crowd-pleasing treat worthy of a standing ovation.
Why You’ll Love This Recipe
This cake is wonderfully moist and full of bold flavor with minimal effort. The pineapple topping seeps into the cake, adding natural sweetness and a tropical touch, while the velvety cream cheese frosting provides a creamy, tangy contrast. The generous sprinkle of crushed pecans gives each bite a satisfying crunch. Perfect for potlucks, holidays, or family celebrations, this cake gets even better after chilling overnight.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 box white cake mix (prepared as directed on box)
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8 oz can crushed pineapple (with juice)
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1 cup granulated sugar
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½ teaspoon vanilla extract (for pineapple mixture)
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8 oz package cream cheese, softened
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½ cup butter, softened
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3 cups powdered sugar
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½ teaspoon vanilla extract (for frosting)
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3 cups crushed pecans
directions
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Bake the cake: Prepare the white cake mix according to the package instructions and bake in your preferred cake pan. Let the cake cool completely, then use the handle of a wooden spoon to poke holes evenly across the surface.
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Make the pineapple mixture: In a saucepan, combine crushed pineapple with juice, granulated sugar, and ½ teaspoon vanilla extract. Bring to a boil over medium heat, stirring occasionally. Let it boil gently for a few minutes until slightly thickened.
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Soak the cake: Pour the hot pineapple mixture over the cooled, poked cake. Spread it evenly to ensure the mixture seeps into the holes and covers the surface.
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Prepare the frosting: In a large mixing bowl, beat softened cream cheese and butter together until smooth and fluffy. Gradually add in powdered sugar, remaining ½ teaspoon vanilla extract, and 2 cups of crushed pecans. Mix until well combined and smooth.
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Frost the cake: Spread the cream cheese frosting evenly over the pineapple-covered cake.
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Add the topping: Sprinkle the remaining 1 cup of crushed pecans over the top of the frosting for garnish.
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Chill the cake: Cover and refrigerate for at least 6 hours or preferably overnight. This enhances the flavor and texture by allowing the cake to fully absorb the pineapple and frosting layers.
Servings and timing
Servings: 12–16 slices
Prep Time: 20 minutes
Cooking Time: 25–30 minutes (depending on cake mix)
Chill Time: 6 hours or overnight
Total Time: About 7 hours
Calories: Approximately 400–450 kcal per slice (depending on size and ingredients used)
Variations
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Tropical twist: Add shredded coconut to the pineapple mixture or on top for extra texture.
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Nut-free version: Omit the pecans for a smoother finish, or replace them with toasted coconut flakes or crushed graham crackers.
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Zest it up: Add lemon or orange zest to the cream cheese frosting for added brightness.
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Layered version: Bake the cake in two 9-inch round pans and layer with pineapple and frosting between for a classic presentation.
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Sheet cake option: Perfect for serving a crowd at picnics, reunions, or potlucks in a 9×13-inch pan.
storage/reheating
Storage: Keep the cake covered in the refrigerator for up to 4 days.
Freezing: The frosted cake can be frozen (preferably without the final layer of pecans) for up to 2 months. Thaw in the refrigerator overnight.
Reheating: This cake is served chilled, so reheating is not necessary.
FAQs
Why is it called Elvis Presley Cake?
The cake is named after Elvis Presley due to its rich Southern flavors and was reportedly a favorite of his, combining pineapple, cream cheese, and pecans.
Can I use homemade cake instead of a mix?
Yes, a homemade white or yellow cake can be substituted. Just ensure it’s fully cooled before adding the pineapple mixture.
Can I use fresh pineapple?
Canned crushed pineapple with juice is preferred for texture and moisture. If using fresh, you’ll need to finely crush and cook it with added liquid.
Can I make this cake ahead of time?
Yes, it’s best when made ahead and chilled overnight, allowing all the flavors to meld beautifully.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in the frosting or pineapple mixture, though it may affect sweetness and consistency.
What pan size should I use?
A 9×13-inch pan works best for even layering and easy serving, but you can also use two 9-inch rounds for a layer cake.
What can I use instead of pecans?
Walnuts, almonds, or shredded coconut can be used as substitutes, or omit entirely for a nut-free version.
Can I toast the pecans?
Yes, toasting enhances their flavor. Lightly toast in a dry skillet or oven before adding to the frosting and topping.
Does this cake need to be refrigerated?
Yes, due to the cream cheese frosting and pineapple layer, the cake should be stored in the refrigerator.
Is this a good cake for potlucks?
Absolutely. It serves a crowd, travels well, and holds up nicely when chilled.
Conclusion
Elvis Presley Cake is a nostalgic dessert that strikes a perfect harmony between fruity brightness and rich, creamy indulgence. Its ease of preparation, make-ahead convenience, and unforgettable flavor make it a standout addition to any celebration. One bite and you’ll understand why this cake has earned a place in the hall of fame of Southern desserts.
Print
Elvis Presley Cake (Jailhouse Rock Cake)
- Total Time: 0 hours
- Yield: Serves 12
- Diet: Vegetarian
Description
This Elvis Presley Cake, also known as Jailhouse Rock Cake, is a Southern dessert classic made with moist white cake, a sweet pineapple soak, and a luscious cream cheese frosting packed with crushed pecans. Perfectly sweet, tangy, and nutty—it’s a crowd-pleaser fit for The King himself!
Ingredients
For the Cake:
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1 box white cake mix (plus ingredients listed on box for baking)
For the Pineapple Mixture:
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8 oz can crushed pineapple (with juice)
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1 cup granulated sugar
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1/2 teaspoon vanilla extract
For the Frosting:
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8 oz cream cheese, softened
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1/2 cup butter, softened
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3 cups powdered sugar
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1/2 teaspoon vanilla extract
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3 cups crushed pecans (divided: 2 cups for frosting, 1 cup for garnish)
Instructions
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Bake the Cake:
Prepare and bake white cake according to package instructions in your chosen pan. Once baked and slightly cooled, poke holes all over the cake using the end of a wooden spoon. -
Prepare Pineapple Topping:
In a saucepan, combine crushed pineapple (with juice), 1 cup sugar, and ½ tsp vanilla. Bring to a boil for 2–3 minutes, stirring occasionally. Pour the hot pineapple mixture evenly over the poked cake, letting it soak in. -
Make the Frosting:
In a large bowl, beat cream cheese and butter until smooth and fluffy. Gradually mix in powdered sugar, ½ tsp vanilla, and 2 cups crushed pecans. Beat until well combined. -
Frost and Garnish:
Spread frosting over the pineapple-soaked cake. Sprinkle remaining 1 cup crushed pecans on top for extra texture and flavor. -
Chill the Cake:
Refrigerate the cake for at least 6 hours or overnight. This allows the flavors to blend beautifully and makes it easier to slice.
Notes
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For extra flavor, toast the pecans before mixing into the frosting.
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Can be made a day ahead—perfect for holidays and potlucks.
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Store leftovers in the refrigerator, covered, for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: As per cake mix (usually 25–30 minutes)
- Category: Dessert, Cake
- Method: Baking
