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Elvis Presley Cake (Jailhouse Rock Cake)

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The Elvis Presley Cake, also called Jailhouse Rock Cake, is a moist and flavorful Southern dessert made with a white cake base, topped with a sweet crushed pineapple glaze, and finished with a rich cream cheese frosting loaded with crushed pecans.

Ingredients

Scale

For the Cake:

1 box white cake mix

Eggs, water, and vegetable oil (as required on cake mix box)

For the Pineapple Topping:

1 can (20 oz) crushed pineapple with juice

1 cup granulated sugar

1/2 tsp vanilla extract

For the Frosting:

8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 to 4 cups powdered sugar, to taste

1/2 tsp vanilla extract

3/4 cup crushed pecans (for frosting)

1/4 cup crushed pecans (for topping)

Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C).

  2. Prepare white cake mix according to package instructions.

  3. Pour batter into a greased 9×13-inch baking dish.

  4. Bake as directed on the box (usually about 25–30 minutes).

  5. Let the cake cool completely in the pan.

Step 2: Add the Pineapple Glaze

  1. Once the cake is cool, use the handle of a wooden spoon to poke holes evenly across the top.

  2. In a saucepan, combine:

    • Crushed pineapple with juice

    • Granulated sugar

    • 1/2 tsp vanilla extract

  3. Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves and mixture thickens slightly (about 5 minutes).

  4. Spoon the hot pineapple glaze evenly over the cake, letting it soak into the holes.

  5. Let the cake cool again for at least 20 minutes before frosting.

Step 3: Make the Frosting

  1. In a large bowl, beat the cream cheese and butter until smooth and creamy.

  2. Gradually add the powdered sugar, 1 cup at a time, until you reach your desired sweetness and consistency.

  3. Mix in the remaining 1/2 tsp vanilla extract and 3/4 cup crushed pecans.

Step 4: Assemble and Chill

  1. Spread the frosting evenly over the cooled pineapple layer.

  2. Sprinkle the remaining 1/4 cup pecans over the top.

  3. Cover the cake and refrigerate for at least 6 hours, preferably overnight.

Notes

  • Don’t skip the chill time: Refrigeration helps the pineapple glaze soak into the cake and the frosting to firm up.

  • Full-fat dairy makes the frosting creamier and more stable.

  • If you’d like more texture, try toasting the pecans before folding them into the frosting.

  • This cake is best made a day ahead—ideal for holidays and entertaining.

  • For a fun twist, add banana slices between the pineapple and frosting layers to echo Elvis’s love of bananas.

  • If you’re serving at a party, cut the cake into bite-sized squares and serve in cupcake liners for easy handling.

Find it online: https://claradelish.com/elvis-presley-cake-jailhouse-rock-cake/