Elvis Presley Cake, also known as Jailhouse Rock Cake, is a rich and flavorful dessert that combines yellow cake with a luscious pineapple filling and a creamy, nutty frosting. It’s said to have been one of Elvis’s favorite desserts, and after one bite, I can understand why. This cake is sweet, tangy, and utterly indulgent.
Why You’ll Love This Recipe
I love how easy this cake is to make using simple pantry ingredients, yet the flavor is bold and unforgettable. The tropical touch of crushed pineapple paired with a soft yellow cake makes it moist and delicious. The cream cheese and pecan frosting adds just the right amount of richness. It’s perfect for potlucks, birthdays, or when I want to bring a nostalgic treat to the table.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
- Crushed pineapple (with juice)
- Granulated sugar
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Chopped pecans
directions
- I start by baking the yellow cake according to the package directions in a 9x13-inch pan.
- While the cake is still hot, I poke holes all over the top with a fork.
- I combine crushed pineapple with its juice and granulated sugar in a saucepan and bring it to a boil.
- I pour the hot pineapple mixture evenly over the warm cake so it soaks in.
- I let the cake cool completely before making the frosting.
- For the frosting, I beat softened cream cheese and butter together until smooth.
- Then I mix in powdered sugar and vanilla extract until creamy.
- I fold in the chopped pecans and spread the frosting over the cooled cake.
- I chill the cake in the refrigerator for at least an hour before serving for the best flavor and texture.
Servings and timing
This cake serves about 12 to 15 people. It takes around 10 minutes to prep, 30 to 35 minutes to bake, and at least 1 hour of cooling and chilling time before serving.
Variations
Sometimes I like to use a white cake mix instead of yellow for a lighter flavor. For a little extra texture, I toast the pecans before adding them to the frosting. If I want a tangier version, I add a bit of lemon zest to the pineapple topping. For special occasions, I’ve also added a splash of rum to the pineapple mixture for a fun twist.
storage/reheating
I keep this cake stored in the refrigerator, covered, for up to 5 days. Since the frosting contains cream cheese, I don’t leave it out at room temperature for long. I enjoy it cold, but if I want to soften it a bit, I let a slice sit out for 10–15 minutes before serving. This cake doesn’t freeze well due to the pineapple and cream cheese, so I prefer to enjoy it fresh within a few days.
FAQs
What kind of cake mix works best for Elvis Presley Cake?
I usually go with a standard yellow cake mix, but white or butter cake mixes also work great. It really depends on the flavor I want.
Do I need to drain the pineapple?
No, I use the crushed pineapple with the juice. The juice helps soak into the cake and gives it that moist, flavorful texture.
Can I make this cake ahead of time?
Yes, I often make it a day ahead. It actually tastes even better after it’s been chilled for a few hours or overnight.
What’s the best way to serve this cake?
I like to serve it chilled, straight from the fridge. It holds its shape better and the flavors really come through when it’s cold.
Can I use fresh pineapple instead of canned?
I don’t recommend it for this recipe because canned crushed pineapple with juice has the perfect consistency and moisture level.
Conclusion
Elvis Presley Cake is one of those timeless desserts that never fails to impress. It’s simple to prepare, incredibly moist, and bursting with sweet and tangy flavor. Whether I’m sharing it with friends or enjoying a slice on a quiet night in, this cake always hits the right note—just like the King himself.
Elvis Presley Cake (Jailhouse Rock Cake)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes (including cooling and chilling)
- Yield: 12-15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Elvis Presley Cake, also known as Jailhouse Rock Cake, is a moist yellow cake topped with a sweet pineapple filling and a rich cream cheese pecan frosting, making it a nostalgic and indulgent dessert.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven and prepare yellow cake mix according to package instructions. Bake in a 9x13-inch pan.
- While the cake is hot, poke holes all over the top with a fork.
- In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a boil.
- Pour the hot pineapple mixture over the warm cake evenly, allowing it to soak in.
- Let the cake cool completely at room temperature.
- In a mixing bowl, beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract; mix until creamy.
- Fold in chopped pecans.
- Spread the frosting evenly over the cooled cake.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- Use canned crushed pineapple with juice for the right texture and flavor.
- Toasted pecans can add extra depth to the frosting.
- Chilling enhances flavor and helps the cake set properly.
- This cake is best enjoyed within 5 days and should be refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
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