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)
- 1/2 cup chopped pecans
- 1/2 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
