Creamy, nutty, and just the right amount of sweet — Elvis Presley Cake (Jailhouse Rock) is one of those comforting desserts that disappears fast at family gatherings. This pineapple-soaked white cake layered with a fluffy, pecan-studded cream cheese frosting hits every nostalgic note: soft crumb, juicy topping, and a rich, buttery finish. Fun fact: some versions of this cake were popular at church potlucks and southern family reunions, where recipes were passed down like treasured vinyl records. If you love easy, crowd-pleasing desserts, this one deserves a spot in your rotation.
This recipe is special because it’s simple, quick to assemble, and hits a wide range of palates — kids love the sweetness and adults appreciate the classic pairing of pineapple and pecans. It’s faster than many from-scratch cakes but has that homemade charm missing from box-mix desserts. If you enjoy savory comfort foods on the blog, you might also like the hearty texture of our Baltimore-style crab cakes for a main course pairing https://recipesfiber.com/baltimore-style-crab-cakes/. Give this Elvis Presley Cake a try — you’ll be humming Jailhouse Rock as you slice into it.
What is Elvis Presley Cake (Jailhouse Rock)?
Ever wondered why a cake would borrow Elvis’s name and a rock-and-roll title? Is it retro, indulgent, or just irresistible like the king himself? Elvis Presley Cake, often nicknamed Jailhouse Rock, is a white cake soaked with pineapple and topped with a cream cheese and pecan frosting that’s ultra-rich and slightly crunchy. Some say the name captures Elvis’s love of sweet, Southern comfort foods — and who wouldn’t imagine him reaching for another piece after the first? After all, “the way to a man’s heart is through his stomach.” Ready for a playful culinary tribute? Give it a bake and decide if it’s fit for a king.
Why You’ll Love This
This cake is irresistible for three big reasons. First, the star of the show is the pineapple-soaked layer — it keeps the cake moist and adds a bright, juicy contrast to the rich frosting. Second, making it at home saves money compared with bakery versions while delivering fresh flavors and control over ingredients. Third, the pecan-studded cream cheese frosting gives a buttery, crunchy finish that keeps every bite interesting.
Compared to other desserts on the blog, this cake is as effortless as a simple sheet cake but feels more special because of the soaking step and homemade frosting. If you liked the comforting texture of our Baltimore-style crab cakes, you’ll appreciate how this cake balances soft, juicy cake with crunchy pecans https://recipesfiber.com/baltimore-style-crab-cakes/. Go ahead — bake this for a potluck or weeknight dessert and watch people smile.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying. Preparation is mostly assembly: bake a boxed white cake, poke holes and pour pineapple syrup over the cooled cake, then spread a fluffy cream cheese and pecan frosting. The texture is soft and moist with a creamy, nutty topping. Standout element: the pineapple syrup soaks into the cake, creating a juicy center that pairs perfectly with the rich frosting.
Approximate time
- Prep time: 15 minutes
- Bake time: per cake mix directions (typically 25–35 minutes)
- Chill time: 1 hour for best flavor
Ingredients
- 1 box white cake mix (prepare as directed on box)
- 1 (8 oz) can crushed pineapple, with juice
- 1 cup sugar
- 1 (8 oz) package cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 cups crushed pecans (finely to coarsely crushed, your preference)
Directions
- Preheat your oven and prepare the cake mix according to package directions. Grease a 9 x 13-inch pan and pour in the batter.
- Bake the white cake according to the package directions until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Once the cake is fully cooled, use a fork to poke holes all over the top. Make holes about an inch apart so the pineapple mixture can soak in evenly.
- In a small saucepan, combine the crushed pineapple (including the juice) and the 1 cup sugar. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 2–3 minutes until the sugar dissolves and the mixture is slightly thickened.
- Carefully pour the hot pineapple-sugar mixture evenly over the cooled cake, allowing it to sink into the holes. Use a spatula to spread the pineapple so it covers the surface, but don’t press — you want it to soak in.
- In a large mixing bowl, beat the softened cream cheese and softened butter together until completely smooth and creamy, about 2–3 minutes with an electric mixer on medium speed.
- Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract and then fold in 2–3 cups of crushed pecans. Reserve a few tablespoons of pecans for sprinkling on top if desired.
- Spread the cream cheese-pecan frosting over the pineapple-soaked cake evenly. Sprinkle the reserved pecans over the top for a decorative finish.
- Chill the cake in the refrigerator for at least 1 hour before slicing. Chilling helps the frosting set and the flavors meld, giving you the best texture and taste.
What to Serve With
- Hot coffee or strong black tea to balance the sweetness.
- Vanilla bean ice cream or whipped cream for an extra creamy finish.
- A simple green salad with a citrus vinaigrette to contrast the richness.
- Fresh fruit platter (berries or sliced oranges) for a light, refreshing side.
Top Tips for Perfecting
- Softening dairy: Make sure the cream cheese and butter are truly at room temperature to avoid lumps in your frosting.
- Pineapple control: If you prefer less sweetness, drain some of the pineapple juice before simmering, but use enough juice to soak the cake.
- Nut alternatives: If you’re allergic to pecans, swap in toasted walnuts or omit nuts and add toasted coconut for crunch.
- Texture: For a firmer frosting, reduce powdered sugar by a half cup, but whisk longer for stability.
- Avoid overpoking: Poke holes generously but not so deep they reach the pan. You want pineapple to sink into the cake but not pool too much.
Storing and Reheating Tips
- Refrigeration: Store the cake covered in the refrigerator for up to 4–5 days. Keep it in an airtight container or cover the pan tightly with plastic wrap to prevent the cake from absorbing other fridge aromas.
- Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight.
- Serving from chilled: This cake is best served cold or slightly chilled. Remove from the refrigerator 10–15 minutes before serving for the easiest slicing.
- Reheating: Because the cake is pineapple-soaked and frosted with cream cheese, warm reheating isn’t recommended. If you want a warmer dessert, consider serving small slices with hot coffee or a warm sauce on the side.
FAQs
What kind of cake mix should I use?
Use a white cake mix for the classic look and neutral flavor that soaks up the pineapple syrup perfectly.
Can I make this cake from scratch instead of using a box mix?
Yes. A simple vanilla or white cake recipe will work; just ensure the crumb is sturdy enough to hold the pineapple syrup.
Can I use fresh pineapple instead of canned?
Yes, but you may need to add a little extra sugar and a bit of juice to achieve the same soaking effect as the canned pineapple with juice.
How long should the cake chill before serving?
Chill for at least 1 hour, though 2–3 hours will deepen the flavor and firm up the frosting for cleaner slices.
Can I make the frosting ahead of time?
You can make the frosting a day ahead and store it in an airtight container in the refrigerator. Bring it to room temperature and re-whip briefly before spreading.
Conclusion
This Elvis Presley Cake (Jailhouse Rock) is a delightful blend of juicy pineapple, moist white cake, and a creamy, pecan-studded frosting — an easy, budget-friendly dessert that feels special enough for celebrations yet simple enough for weeknights. It’s a perfect example of comfort baking that’s quick to assemble and big on flavor, so give it a try and share slices with family and friends. For variations and a deeper dive into the history of this vintage cake, check out Maria’s Mixing Bowl Elvis Presley Cake (https://mariasmixingbowl.com/elvis-presley-cake-jailhouse-rock-cake/) and the classic Elvis Presley Cake Recipe (https://www.allrecipes.com/recipe/8353/elvis-presley-cake/). Enjoy baking and don’t be surprised if this one becomes a new household favorite.
Elvis Presley Cake (Jailhouse Rock)
Equipment
- 9 x 13-inch Pan
- Mixing Bowl
- Saucepan
- Electric Mixer
Ingredients
Cake Ingredients
- 1 box white cake mix Prepare as directed on the box.
- 1 can (8 oz) crushed pineapple With juice.
- 1 cup sugar
Frosting Ingredients
- 1 package (8 oz) cream cheese Softened to room temperature.
- 1/2 cup butter Softened to room temperature.
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 cups crushed pecans Finely to coarsely crushed, your preference.
Instructions
- Preheat your oven and prepare the cake mix according to package directions. Grease a 9 x 13-inch pan and pour in the batter.
- Bake the white cake according to the package directions until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Once the cake is fully cooled, use a fork to poke holes all over the top. Make holes about an inch apart so the pineapple mixture can soak in evenly.
- In a small saucepan, combine the crushed pineapple (including the juice) and the 1 cup sugar. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 2–3 minutes until the sugar dissolves and the mixture is slightly thickened.
- Carefully pour the hot pineapple-sugar mixture evenly over the cooled cake, allowing it to sink into the holes. Use a spatula to spread the pineapple so it covers the surface, but don’t press — you want it to soak in.
- In a large mixing bowl, beat the softened cream cheese and softened butter together until completely smooth and creamy, about 2–3 minutes with an electric mixer on medium speed.
- Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract and then fold in 2–3 cups of crushed pecans. Reserve a few tablespoons of pecans for sprinkling on top if desired.
- Spread the cream cheese-pecan frosting over the pineapple-soaked cake evenly. Sprinkle the reserved pecans over the top for a decorative finish.
- Chill the cake in the refrigerator for at least 1 hour before slicing. Chilling helps the frosting set and the flavors meld, giving you the best texture and taste.