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:
-
1 box white cake mix (plus ingredients listed on box for baking)
For the Pineapple Mixture:
-
8 oz can crushed pineapple (with juice)
-
1 cup granulated sugar
-
1/2 teaspoon vanilla extract
For the Frosting:
-
8 oz cream cheese, softened
-
1/2 cup butter, softened
-
3 cups powdered sugar
-
1/2 teaspoon vanilla extract
-
3 cups crushed pecans (divided: 2 cups for frosting, 1 cup for garnish)
Instructions
-
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
-
For extra flavor, toast the pecans before mixing into the frosting.
-
Can be made a day ahead—perfect for holidays and potlucks.
-
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
