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
Scale
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