Sweet, rich, and unforgettable—just like the King himself! This Elvis Presley Cake, often called Jailhouse Rock Cake, is a Southern favorite that combines a moist white cake with a luscious pineapple topping and a creamy pecan-frosting layer. It’s the perfect dessert for holidays, potlucks, or whenever you want to treat your family to something truly special.
Ingredients You’ll Need
To make this iconic cake, gather the following:
- 1 box white cake mix (prepared as directed on the package)
- 8 oz can crushed pineapple (with juice)
- 1 cup granulated sugar
- ½ tsp vanilla extract (for pineapple mixture)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 cup chopped pecans
Step-by-Step Instructions
1. Bake the Cake
Prepare and bake the white cake mix according to the package instructions using a 9×13-inch pan. Allow it to cool slightly.
2. Make the Pineapple Topping
In a saucepan, combine the crushed pineapple (with juice), granulated sugar, and ½ tsp vanilla. Bring to a gentle boil, stirring often, until slightly thickened. Pour this mixture evenly over the warm cake, letting it soak in.
3. Prepare the Frosting
Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, then mix in 1 tsp vanilla extract until fluffy.
4. Frost & Finish
Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top generously with chopped pecans.
5. Chill & Serve
Refrigerate for at least 1 hour before slicing. This allows the flavors to meld beautifully. Serve chilled for the best taste.
Why You’ll Love This Cake
- Ultra-moist from the pineapple topping
- Sweet, tangy, and nutty all in one bite
- Perfect for birthdays, gatherings, or a nostalgic treat
One taste, and you’ll know why this dessert is still a hit decades later—a true classic worthy of the King of Rock ‘n’ Roll! 🎸
