Elvis Presley Cake (Jailhouse Rock)
Creamy, nutty, and just the right amount of sweet, this Elvis Presley Cake is a comforting dessert that disappears fast at family gatherings.
Servings: 12 servings
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.
Notes
Store the cake covered in the refrigerator for up to 4–5 days. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.