Elvis Presley Cake, also known as Jailhouse Rock Cake, is a white or yellow sheet cake soaked with sweet crushed pineapple and topped with a rich cream‑cheese frosting and pecans. It starts with a simple boxed cake mix but bakes up into a moist, tropical, Southern‑style dessert that’s perfect for potlucks and holidays.
The magic comes from poking holes in the warm cake and pouring a hot pineapple‑sugar mixture over the top so it soaks in like a poke cake. Once cooled, a thick layer of tangy cream‑cheese frosting and a shower of chopped pecans give it the indulgent, “King‑worthy” finish.
Ingredients
Cake base
- 1 box white cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
Pineapple layer
- 1 can (8 oz or up to 20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract (for the pineapple mixture)
Cream‑cheese frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3–4 cups powdered sugar (to desired consistency)
- 1 teaspoon vanilla extract
- 1–1 1/2 cups chopped pecans, for topping
Step‑by‑Step Instructions
1. Bake the cake
- Heat oven to 350°F (175°C).
- Prepare the white cake mix according to package directions for a 9×13‑inch pan.
- Bake until a toothpick in the center comes out clean. Place pan on a rack and let cool 10–15 minutes; the cake should still be warm.
2. Make the pineapple topping
- While the cake bakes, combine crushed pineapple (with juice) and granulated sugar in a saucepan.
- Bring to a gentle boil over medium heat, stirring until the sugar dissolves and the mixture thickens slightly, 2–5 minutes.
- Remove from heat and stir in 1/2 teaspoon vanilla extract.
3. Soak the cake
- Using a fork or skewer, poke holes all over the warm cake, going nearly to the bottom.
- Slowly spoon or pour the hot pineapple mixture evenly over the surface, spreading to cover.
- Let the cake cool completely to room temperature so the pineapple layer sets.
4. Prepare the cream‑cheese frosting
- In a large bowl, beat softened cream cheese and butter together until smooth and fluffy.
- Mix in vanilla extract.
- Gradually add powdered sugar, 1 cup at a time, beating until thick, smooth, and spreadable. Add a splash of cream or milk if you prefer a lighter texture.
5. Frost and finish
- Spread the cream‑cheese frosting gently over the cooled, pineapple‑soaked cake; move the spatula lightly so you don’t disturb the pineapple layer.
- Sprinkle the top generously with chopped pecans.
- Chill at least 1 hour for easier slicing and a nice, set frosting.
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