A Rich, Moist Pineapple Cream Cake Fit for the King of Rock ‘n’ Roll
Looking for a show-stopping dessert that sings with Southern charm? Try this unforgettable Elvis Presley Cake today!
With its tropical pineapple topping, rich cream cheese frosting, and crunchy pecans, this Elvis Presley Cake—also known as Jailhouse Rock Cake—is a flavor-packed tribute to The King himself. Whether you’re hosting a backyard barbecue, holiday party, or just need a cake that steals the spotlight, this decadent treat delivers every time.
Introduction
Legend has it that this cake was a favorite of Elvis Presley, which explains its name and its over-the-top deliciousness. The Elvis Presley Cake is a simple white cake base taken to new heights with a warm, juicy crushed pineapple topping and a rich, tangy cream cheese frosting, finished off with a generous sprinkle of crushed pecans.
This cake is a celebration of Southern flavors—sweet, nutty, and irresistibly moist. It’s easy to prepare, uses convenient ingredients like boxed cake mix and canned pineapple, and feeds a crowd with ease. One bite, and you’ll understand why this dessert has become a cherished staple in kitchens across the South.
Tools Needed, Servings, and Time Commitment
Kitchen Tools
To make this delicious retro-style cake, you’ll need:
- Mixing bowls (small and large)
- Electric hand mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch cake pan or similar baking dish
- Wooden spoon (for poking holes)
- Cooling rack
Servings
- Serves 12 to 16 people, depending on portion size
Time Required
- Prep Time: 20 minutes
- Baking Time: 25–30 minutes (based on cake mix instructions)
- Cooling and Assembly Time: 1–2 hours (for best results)
- Total Time: Around 2.5 hours, including chilling
Ingredients
For the Cake Base
- 1 box white cake mix (plus ingredients listed on the box: usually oil, water, and eggs)
For the Pineapple Mixture
- 1 (8 oz) can crushed pineapple (with juice)
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
For the Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 cups crushed pecans (mixed in)
- 1 cup crushed pecans (for topping, optional)
Tip: Toast the pecans for extra depth of flavor.
Step-by-Step Instructions
Step 1: Bake the Cake
Begin by preparing the white cake mix according to the package directions. Use a 9×13 inch baking pan for a sheet cake presentation, which works best for soaking up the pineapple topping.
Bake the cake as instructed and allow it to cool completely on a wire rack. Once cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. This helps the pineapple mixture seep deeply into the cake for extra flavor and moisture.
Step 2: Make the Pineapple Mixture
In a small saucepan over medium heat, combine the entire can of crushed pineapple (juice included), 1 cup granulated sugar, and ½ teaspoon vanilla extract.
Bring the mixture to a gentle boil, stirring occasionally. Once it’s bubbling and slightly thickened (about 3–5 minutes), remove it from the heat.
Immediately pour the hot pineapple mixture evenly over the cooled cake, making sure it seeps into the holes and covers the surface completely. Use a spatula to spread it if needed. Let the cake sit and absorb the mixture while you prepare the frosting.
Step 3: Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together using a hand or stand mixer until smooth and creamy. This usually takes about 2–3 minutes on medium speed.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition to avoid lumps.
Once all the sugar is incorporated, add the remaining ½ teaspoon of vanilla extract and beat for another 30 seconds.
Stir in 2 cups of crushed pecans using a spatula or the mixer on low speed until evenly distributed throughout the frosting.
Step 4: Frost and Finish the Cake
Once the cake has cooled and absorbed the pineapple mixture, spread the cream cheese frosting evenly over the top.
Sprinkle the remaining 1 cup of crushed pecans over the frosting for a beautiful, crunchy finish. If desired, you can toast the pecans beforehand to bring out their nutty aroma.
Refrigerate the cake for at least 1 hour before serving. This helps the frosting set and the flavors to blend beautifully.
Recommendations for Recipe Success
Use Room Temperature Ingredients
Let your cream cheese and butter soften fully at room temperature for a smooth, lump-free frosting.
Don’t Skip the Cake Holes
Poking holes into the cake is what makes this recipe stand out. It allows the sweet pineapple syrup to infuse the cake with juicy flavor.
Let the Cake Chill
Chilling the cake after assembly is key. It helps the frosting firm up and enhances the texture and flavor.
Toast Your Pecans
For a richer, nuttier flavor, toast the crushed pecans in a dry skillet over medium heat for a few minutes until fragrant. Let them cool before adding to the frosting or as a topping.
Don’t Overbeat the Frosting
Over-mixing cream cheese frosting can cause it to become too loose or break down. Beat just until fluffy and combined.
Serving and Storage Tips
Serving Suggestions
- Serve chilled or at cool room temperature
- Slice into squares or rectangles for easy serving
- Perfect for potlucks, picnics, Sunday dinners, and holidays
Storage Tips
- Refrigerator: Store covered in the refrigerator for up to 5 days.
- Freezer: Freeze individual slices tightly wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge.
Note: Because of the cream cheese frosting, this cake must be kept refrigerated when not being served.
Frequently Asked Questions
1. Can I use yellow cake mix instead of white?
Yes, a yellow cake mix works just as well and adds a slightly richer flavor. However, white cake allows the pineapple and cream cheese to shine more distinctly.
2. Can I use fresh pineapple instead of canned?
You can, but make sure it’s crushed and includes its natural juice. Canned pineapple is preferred for convenience and consistent sweetness.
3. Is it okay to make this cake a day in advance?
Absolutely. In fact, it tastes even better the next day as the flavors have more time to blend. Just store it tightly covered in the fridge.
4. Can I leave out the nuts?
Yes. If you have a nut allergy or prefer the cake without pecans, simply omit them from the frosting and topping. The cake will still be deliciously moist and flavorful.
5. What can I substitute for cream cheese in the frosting?
If you need a substitute, mascarpone cheese is a great option. However, the distinct tang of cream cheese is essential to the classic flavor of this cake.
Conclusion
The Elvis Presley Cake, also affectionately known as the Jailhouse Rock Cake, is a decadent Southern dessert that delivers rich flavor, nostalgic vibes, and indulgent texture in every bite. With its moist white cake base soaked in warm pineapple syrup and topped with velvety cream cheese frosting and toasted pecans, it’s a recipe worthy of its rock ‘n’ roll namesake.
Perfect for holidays, family get-togethers, potlucks, or anytime you’re craving something sweet and special, this cake is a celebration of classic Southern baking. And since it uses pantry staples and a boxed cake mix, it’s accessible for bakers of all levels.
So go ahead—bake like The King. Whip up this Elvis Presley Cake and treat your friends and family to a slice of Southern gold today.
