The Elvis Presley Cake—often dubbed the Jailhouse Rock Cake—is a Southern favorite that pays tribute to the King of Rock ‘n’ Roll himself. This beloved dessert is rich, fruity, and indulgent, much like Elvis’s legendary persona. It’s a crowd-pleasing treat that combines the nostalgic comfort of a yellow cake with the tangy sweetness of pineapple and a decadent cream cheese frosting.
This cake’s origin traces back to Southern potlucks and family gatherings, where simple ingredients and bold flavors came together in dishes that spoke to the soul. Legend has it that this cake was among Elvis’s favorite sweets, and once you take a bite, you’ll understand why. The base is a soft yellow cake soaked in a pineapple glaze, and it’s topped with a smooth, rich cream cheese frosting and crunchy pecans.
What sets this cake apart is the moist texture that comes from pouring the warm pineapple syrup over the freshly baked cake. The syrup seeps into every corner, infusing the dessert with juicy tropical notes. As it rests and chills, the flavors meld beautifully, making it a cake that’s even better the next day.
Whether you’re planning a themed party, contributing to a potluck, or just indulging your sweet tooth with something different, the Elvis Presley Cake delivers both flavor and nostalgia. It’s easy to prepare, doesn’t require fancy equipment, and yields consistent results every time.
Servings: 10–12
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Cooling Time: 15–20 minutes
Ingredients
- 1 box yellow cake mix
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
- 1 can (20 oz) crushed pineapple in juice
- 1 cup granulated sugar
- 1 block (8 oz) cream cheese, softened
- 1/2 cup (1 stick) salted butter, softened
- 3 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat & Bake: Prepare the yellow cake according to package directions and bake it in a 9×13-inch pan.
- Poke & Soak: While the cake is still hot, use a fork or skewer to poke small holes all over the surface.
- Make Pineapple Topping: In a saucepan, combine the crushed pineapple (with juice) and granulated sugar. Bring it to a gentle boil and simmer for 2–3 minutes.
- Pour & Cool: Immediately pour the hot pineapple mixture evenly over the hot cake. Set aside to cool completely.
- Prepare Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.
- Add Sugar: Gradually mix in the powdered sugar until the frosting is smooth and well-blended.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish: Sprinkle with chopped pecans if desired.
- Chill: Refrigerate the cake slightly before serving to enhance the flavor and texture.
Variations
- Tropical Twist: Add shredded coconut on top of the frosting for extra island flavor.
- Nut-Free: Omit pecans if you’re serving someone with a nut allergy.
- Zesty Lift: Add a splash of lemon juice or zest to the cream cheese frosting for a bright contrast.
- Layered Version: Bake in round cake pans and stack with frosting between layers for a more formal presentation.
Tips
- For best results, use full-fat cream cheese to achieve the richest flavor and smoothest frosting texture.
- Make the cake a day in advance to allow the pineapple glaze to fully absorb and meld with the cake.
- Keep the cake refrigerated, especially in warm weather, to maintain its structure and flavor.
- For a smoother glaze, you can briefly blend the pineapple mixture before pouring it over the cake.
