Tips for the Best Elvis Presley Cake
- Bake just until done so the cake stays soft enough to absorb the pineapple without getting soggy.
- Pour the pineapple mixture over the cake while both are still warm; this helps the syrup soak into the poked holes.
- For extra “Elvis” flair, some variations use pineapple‑flavored cake mix or add a splash of rum or coconut to the pineapple layer.
- Chill before serving; the flavors meld and the texture becomes almost like an icebox cake.
FAQs
Can I use yellow cake mix instead of white?
Yes. Many versions of Elvis Presley Cake use yellow cake mix or even pineapple‑supreme mix; the pineapple topping and cream‑cheese frosting work the same way.
Do I drain the pineapple?
No. Use crushed pineapple with its juice; the liquid is what forms the syrup that soaks into the cake. Just don’t add any extra water beyond what the recipe calls for.
Does this cake need to be refrigerated?
Because of the cream‑cheese frosting and moist pineapple layer, the cake should be stored covered in the refrigerator. It keeps well for 3–4 days and tastes great cold.
Can I make Elvis Presley Cake ahead of time?
Absolutely. This is a great make‑ahead dessert. Bake, soak, and frost the cake a day before serving; the rest time intensifies the flavor and makes slicing cleaner.
Why You’ll Love This Cake
Elvis Presley Cake (Jailhouse Rock Cake) transforms a simple boxed mix into a crowd‑pleasing dessert with layers of pineapple, tangy cream cheese, and crunchy pecans. It’s easy to assemble, feeds a crowd in a 9×13 pan, and delivers that nostalgic “church potluck” vibe that keeps everyone coming back for one more slice.