This Elvis Presley Cake, also known as Jailhouse Rock Cake, is a decadent Southern dessert packed with flavor and nostalgia. It combines moist yellow cake with crushed pineapple, vanilla pudding, and whipped topping, finished with a generous sprinkle of pecans and coconut. It’s rich, creamy, and full of textures that make every bite a celebration.
Why You’ll Love This Recipe
I love how this cake brings together sweetness, tanginess, and a nutty crunch in one perfectly layered dessert. It’s incredibly easy to prepare, especially with the help of a boxed cake mix. I find it ideal for gatherings because it always draws compliments and disappears fast. The blend of creamy frosting, fruity topping, and crunchy pecans makes it unforgettable.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix
- Eggs
- Vegetable oil
- Crushed pineapple (with juice)
- Granulated sugar
- Instant vanilla pudding mix
- Cold milk
- Cream cheese (softened)
- Whipped topping (like Cool Whip)
- Chopped pecans
- Sweetened shredded coconut
Directions
- I start by preparing the yellow cake mix according to the package directions, using the eggs and oil as instructed, then bake it in a 9x13-inch pan.
- While the cake is still warm, I poke holes all over the top using a fork.
- I combine the crushed pineapple (with its juice) and sugar in a saucepan, bring it to a boil, and let it simmer until slightly thickened.
- I pour the pineapple mixture over the warm cake, allowing it to seep into the holes.
- After the cake cools completely, I whisk together the pudding mix and cold milk, then beat in the softened cream cheese until smooth.
- I fold in the whipped topping and spread this creamy mixture over the pineapple layer.
- Finally, I sprinkle the chopped pecans and shredded coconut over the top, then chill the cake for a few hours before serving.
Servings and timing
This cake serves 12 to 16 people, depending on portion size. It takes about 15 minutes to prep, 30 minutes to bake, and at least 2 hours to chill in the fridge for best results.
Variations
I sometimes use a white cake mix instead of yellow for a slightly lighter flavor. For a richer topping, I like to add a layer of sliced bananas under the pineapple. If I want an extra crunch, I toast the pecans and coconut before sprinkling them on top.
Storage/reheating
I store the cake covered in the refrigerator for up to 4 days. Since it contains whipped topping and cream cheese, I don’t recommend leaving it out for extended periods. I enjoy it cold, straight from the fridge, but if I want to take the chill off, I let it sit at room temperature for about 10–15 minutes before serving.
FAQs
What is Elvis Presley Cake made of?
It’s made from yellow cake, crushed pineapple, sugar, vanilla pudding, cream cheese, whipped topping, and finished with pecans and coconut.
Can I make Elvis Presley Cake ahead of time?
Yes, I often make it a day in advance to let the flavors meld. It actually tastes better the next day after chilling.
Does this cake need to be refrigerated?
Absolutely. Because of the dairy ingredients in the topping, I always keep it in the fridge.
Can I use fresh pineapple instead of canned?
I prefer canned crushed pineapple for the syrupy texture and ease, but fresh pineapple can work if it's chopped finely and cooked down with sugar.
Is this cake freezer-friendly?
I don’t usually freeze it because the whipped topping layer can separate once thawed. It’s best enjoyed fresh from the fridge within a few days.
Conclusion
Elvis Presley Cake is a show-stopping dessert that’s simple to prepare and bursting with old-school charm. I love the creamy, fruity, nutty layers that come together to create a dessert worthy of a King. Whether for a potluck, family dinner, or special occasion, this cake always hits the right note.
Elvis Presley Cake (Jailhouse Rock Cake)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Elvis Presley Cake, also known as Jailhouse Rock Cake, is a nostalgic Southern dessert featuring a moist yellow cake topped with a tangy pineapple mixture, creamy vanilla pudding frosting, and a crunchy layer of pecans and coconut.
Ingredients
- 1 box yellow cake mix
- Ingredients required for cake mix (typically eggs, water, and vegetable oil)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (like Cool Whip)
- ½ cup chopped pecans
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven and prepare the yellow cake mix according to package directions, then bake in a 9x13-inch pan.
- While the cake is still warm, poke holes all over the top using a fork.
- In a saucepan, combine crushed pineapple (with juice) and sugar, bring to a boil, then simmer until slightly thickened.
- Pour the pineapple mixture evenly over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely.
- In a bowl, whisk together the pudding mix and cold milk, then beat in the softened cream cheese until smooth.
- Fold in the whipped topping, then spread this mixture over the cooled cake.
- Sprinkle chopped pecans and shredded coconut over the top.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Chill thoroughly for best flavor and texture.
- Can be made a day ahead for deeper flavor.
- Toasting the pecans and coconut enhances their flavor.
- Best served cold, directly from the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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