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
- 1/2 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
