You’re in for a sweet Southern treat! The Elvis Presley Cake, also known as Jailhouse Rock Cake, is a moist pineapple-studded yellow cake topped with a rich, tangy cream cheese frosting and sometimes pecans. This cake is as legendary and over-the-top as The King himself — and it’s surprisingly easy to make!
🎸 Elvis Presley Cake (a.k.a. Jailhouse Rock Cake)
🍰 Moist, fruity, tangy, and sweet — a crowd-pleaser!
🕒 Total Time: ~1 hour (plus cooling)
🍽️ Serves: 12–16
🧾 Ingredients
For the Cake:
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1 box yellow cake mix (15.25 oz)
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Ingredients called for on the box (usually eggs, oil, water)
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1 can (20 oz) crushed pineapple (with juice)
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1 cup granulated sugar
For the Frosting:
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1 package (8 oz) cream cheese, softened
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1 stick (1/2 cup) unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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Optional: 1/2–1 cup chopped pecans for topping
👨🍳 Instructions
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare cake mix according to package directions.
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Pour into a greased 9×13-inch baking dish.
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Bake for 25–30 minutes or until a toothpick comes out clean.
2. Add Pineapple Topping:
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While cake bakes, combine crushed pineapple (with juice) and 1 cup sugar in a saucepan.
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Bring to a gentle boil and stir until sugar is dissolved.
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As soon as the cake comes out of the oven, poke holes all over the top using a fork or skewer.
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Pour hot pineapple mixture over the hot cake. Let it soak in completely.
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Allow to cool completely before frosting.
3. Make the Frosting:
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Beat cream cheese and butter until smooth and fluffy.
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Gradually add powdered sugar and vanilla; beat until creamy.
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Spread frosting evenly over cooled cake.
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Sprinkle with chopped pecans, if using.
🎶 Optional Twists:
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Add mashed banana (1 ripe banana) to the cake batter for even more Elvis flair.
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A drizzle of honey or peanut butter swirled into the frosting? Totally Elvis.
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Want extra decadence? Add toasted coconut or a sprinkle of cinnamon on top.
🧊 Storage:
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Store covered in the fridge for up to 5 days. Tastes even better the next day!