Moist, pineapple-soaked Elvis Presley Jailhouse Rock Cake topped with rich cream cheese frosting and pecans—perfect for parties or nostalgic dessert nights!
Ingredients You’ll Need
With just a handful of everyday staples, Elvis Presley’s Jailhouse Rock Cake achieves the perfect blend of richness, tang, and nutty crunch. Each ingredient brings its own magic—don’t skip or substitute if you want that authentic, down-home flavor!
- Cake mix: Any classic white or yellow cake mix gives you a fluffy, reliable base—just follow the box directions for perfect results every time.
- Eggs, oil, and water: These basics bring the cake mix together; they’re essential for structure and that soft, moist crumb.
- Crushed pineapple with juice: The secret weapon—this infuses every bite with juicy, tropical sweetness and irresistible tang.
- Granulated sugar: Melts with the pineapple to create a syrup, soaking the cake for extra flavor and moisture.
- Cream cheese: Softened to perfection, it’s the backbone of that luscious, classic Southern frosting.
- Butter: A generous stick, softened; this melds with the cream cheese for ultra-creamy, rich frosting.
- Powdered sugar: Blends into the frosting for pillowy texture and subtle sweetness.
- Pecans (optional): Chopped and folded in, these add traditional Southern crunch and toasty flavor—totally worth it!
- Vanilla extract (optional): Adds a fragrant, warm undertone to the frosting that tastes like pure comfort.
How to Make Elvis Presley’s Jailhouse Rock Cake
Step 1: Prep and Bake the Cake
First things first: preheat your oven according to your cake mix box (it’s usually 350°F) and grease a 9×13-inch pan with butter or nonstick spray. Prepare the cake mix as the package instructs, using eggs, oil, and water in the amounts listed. Pour the batter into your pan and bake until golden and a toothpick comes out clean—usually about 25 to 30 minutes. Then, let the cake cool completely; this gives the toppings a perfect surface to soak in later.
Step 2: Make the Pineapple Syrup
While your cake is baking, grab a small saucepan and combine the crushed pineapple (juices and all) with the cup of granulated sugar. Set it over medium heat and bring it to a gentle boil, stirring occasionally. In just 2 to 3 minutes, the sugar will dissolve and everything will start to smell amazing! Take it off the heat and let it cool; you want it warm but not piping hot when it meets your cake.
Step 3: Soak the Cake
Once your cake is fully cooled, use a fork to poke holes over the entire surface—think lots of little tunnels for all that pineapple goodness to soak through. Next, pour the cooled pineapple syrup evenly over the cake, making sure you cover every inch. The cake will soak up the syrup, becoming wonderfully moist and fruity.
Step 4: Whip Up the Frosting
Time for that luxurious frosting! In a large mixing bowl, use an electric hand mixer (or sturdy spatula and some muscle) to beat the softened cream cheese and butter together until absolutely smooth. Gradually add the powdered sugar, beating as you go, and toss in the vanilla extract if you like a little extra warmth. Once everything’s light and fluffy, fold in the chopped pecans for a toasty crunch—or leave them out if you prefer pure creamy bliss.
Step 5: Frost and Chill
Drop spoonfuls of the frosting all over the pineapple-soaked cake while it’s still in the pan. Gently spread to the edges, creating a thick, dreamy blanket of creamy goodness. For the very best flavor and texture, refrigerate the cake for at least an hour before slicing—it helps everything meld together into one unforgettable bite!
How to Serve Elvis Presley’s Jailhouse Rock Cake
Make each piece extra special by topping with a sprinkle of extra chopped pecans, a scatter of toasted coconut, or even thin pineapple rings for drama. If you’re feeling playful, a tiny crown of whipped cream or maraschino cherry on each slice channels pure retro joy.
Side Dishes
Elvis Presley’s Jailhouse Rock Cake is rich and luscious, so serve it alongside a cup of hot black coffee or strong iced tea for balance. A scoop of simple vanilla ice cream or even fresh strawberries is never a bad idea—those cool, mildly sweet flavors let the cake shine even more.
Creative Ways to Present
If you want to impress, cut the cake into neat squares and serve on vintage plates for that full nostalgic effect. Or try layering cake and frosting in clear glasses for fabulous, fun parfaits. Don’t be afraid to break out your favorite serving tray and let guests help themselves to seconds—it’s that kind of cake!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Elvis Presley’s Jailhouse Rock Cake tightly covered in the fridge. It actually gets better as it sits—the flavors meld and the cake stays super moist. Just be sure it’s well-sealed so it doesn’t absorb fridge odors.
Freezing
If you want to freeze the cake, slice it into individual squares and wrap each in plastic wrap, then slip them all into a zip-top freezer bag. Freeze for up to two months. Defrost the cake in the fridge overnight for that just-baked freshness!
Reheating
This cake truly shines when served chilled or at room temperature, so there’s no need to reheat. But if you prefer a slightly warmer bite, just let a piece sit out for 30 minutes to an hour before enjoying.
FAQs
Can I use a different flavor of cake mix?
Yes! While white or yellow cake mix best preserves the classic taste of Elvis Presley’s Jailhouse Rock Cake, you can experiment with butter or vanilla cake mixes for a subtle twist—just stick to light flavors so the pineapple pops.
Do I have to include pecans?
Nope! Pecans add a traditional Southern touch, but if you’re not a fan (or serving nut-free guests), simply leave them out—the cake is still irresistibly delicious and rich.
Can I make this cake ahead of time?
Absolutely. Elvis Presley’s Jailhouse Rock Cake actually tastes better a day after assembling because the pineapple and frosting settle in beautifully. It’s the perfect make-ahead dessert for parties and potlucks.
What if I only have pineapple chunks, not crushed pineapple?
No worries! Simply pulse the pineapple chunks with their juice in a food processor or chop finely with a knife until they resemble crushed pineapple—this will work just as well for soaking the cake.
Is this cake very sweet? Can I reduce the sugar?
Elvis Presley’s Jailhouse Rock Cake is definitely on the sweet side (the King wouldn’t have it any other way!). If you prefer less sweetness, you can reduce the granulated sugar in the pineapple syrup to 2/3 cup and add powdered sugar to the frosting gradually, tasting as you go.
Final Thoughts
If you’re searching for a dessert that delivers comfort, flavor, and a true taste of rock-and-roll history, Elvis Presley’s Jailhouse Rock Cake has your name written all over it. Give it a try—one bite, and you’ll see why this cake became a legend in its own right!
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Elvis Presley’s Jailhouse Rock Cake Recipe
- Total Time: 1 hour (including cooling and chilling)
- Yield: 24 servings
- Diet: Vegetarian
Description
Elvis Presley’s Jailhouse Rock Cake — a moist, rich pineapple cake topped with creamy frosting and pecans, a rock ’n’ roll dessert classic.
Ingredients
Cake Base
- 1 (15 oz) package white or yellow cake mix (plus eggs, oil, and water as per package instructions)
Pineapple Topping
- 1 (8 oz) can crushed pineapple with juice
- 1 cup granulated sugar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1/2–1 cup chopped pecans (optional)
- 1/2 tsp vanilla extract (optional)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the cake mix according to package directions (using required eggs, oil, and water), then pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool fully in the pan.
- Make the Pineapple Topping: While the cake bakes, combine the crushed pineapple (with juice) and granulated sugar in a small saucepan over medium heat. Bring the mixture to a boil, stirring occasionally, until the sugar is dissolved (about 2–3 minutes). Remove from heat and let the pineapple mixture cool to room temperature.
- Poke and Soak the Cake: Once the cake has fully cooled, use a fork to poke holes all over the top of the cake. Evenly pour the cooled pineapple mixture over the cake, allowing it to soak into the holes for enhanced flavor and moisture.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar (and vanilla extract, if using), beating until creamy and well blended. Fold in the chopped pecans if desired.
- Frost and Chill: Drop frosting by spoonfuls over the pineapple-topped cake, then use a spatula to spread it evenly. For best flavor and texture, refrigerate the cake for at least 30 minutes before serving.
- Serve: Slice and serve chilled. Enjoy this cake fresh for the signature Elvis-inspired treat!
Notes
- For a nut-free version, simply omit the pecans.
- The cake tastes even better if made a day in advance; chilling allows the flavors to meld beautifully.
- For extra decadence, sprinkle additional pecans or toasted coconut on top before serving.
- You can use either white or yellow cake mix according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/24 of cake)
- Calories: 337
- Sugar: 35g
- Sodium: 247mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 36mg