Why You’ll Love This Recipe
I love how this cake starts with a shortcut—boxed cake mix—but ends up tasting like something homemade from Grandma’s kitchen. The crushed pineapple adds a juicy brightness that perfectly balances the sweetness, while the cream cheese frosting brings a smooth, tangy finish. It’s ideal for potlucks, holidays, or whenever I need a crowd-pleasing dessert that doesn’t require hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Yellow cake mix
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Eggs
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Vegetable oil
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Crushed pineapple (with juice)
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Granulated sugar
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Cream cheese (softened)
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Unsalted butter (softened)
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Powdered sugar
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Vanilla extract
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Chopped pecans or walnuts (optional)
Directions
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I prepare the yellow cake mix according to the box instructions—usually with eggs, oil, and water—and bake it in a 9×13-inch pan.
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While the cake is baking, I make the pineapple topping by simmering the crushed pineapple with its juice and sugar in a saucepan for a few minutes until thickened slightly.
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Once the cake is done and still warm, I poke holes all over the top with a fork and pour the warm pineapple mixture over it, letting it soak in.
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I let the cake cool completely before preparing the frosting.
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For the frosting, I beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
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I spread the frosting over the cooled cake and top with chopped nuts if I’m using them.
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I chill the cake for at least an hour before slicing to let everything set.
Servings and timing
This cake serves about 12 to 16 people. It takes roughly 15 minutes to prep, 30–35 minutes to bake, plus time to cool and frost. Altogether, I plan for about 1 hour and 30 minutes including chilling time.
Variations
Sometimes I add a layer of sliced bananas on top of the pineapple mixture for a nod to Elvis’s favorite flavor combo. I’ve also made it with coconut in the pineapple topping for a tropical twist. For a nut-free version, I skip the pecans entirely. And when I want extra decadence, I fold whipped topping into the cream cheese frosting for a lighter texture.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. It actually tastes even better the next day once the flavors have had time to meld. I serve it cold or let it sit at room temperature for 15–20 minutes if I want a softer frosting. I don’t reheat this cake—it’s best served chilled or at room temp.
FAQs
Why is it called Elvis Presley Cake?
It’s believed to be inspired by Elvis’s love for rich, Southern desserts—especially those with pineapple and cream cheese. Whether he actually ate this exact version or not, the cake certainly fits his over-the-top style.
Can I use fresh pineapple instead of canned?
I stick with canned crushed pineapple because it includes juice, which is important for the topping. Fresh pineapple won’t give the same syrupy consistency unless I cook it down with added liquid.
Can I make this cake ahead of time?
Yes, I often make it a day in advance. It actually gets better as it sits, soaking up all the pineapple and letting the frosting firm up.
Do I need to poke holes in the cake?
Yes, poking holes helps the warm pineapple mixture seep into the cake and infuse it with flavor and moisture. I use a fork and poke all over the top.
What kind of nuts work best?
I prefer pecans for their sweetness and crunch, but chopped walnuts also work well. I toast them lightly before adding for even more flavor.
Conclusion
Elvis Presley Cake is a true Southern gem—sweet, simple, and full of personality. I love how the pineapple topping and cream cheese frosting turn an ordinary yellow cake into something unforgettable. Whether I’m serving it for a holiday, a potluck, or just because, this cake always gets people talking—and asking for seconds.
Print
Elvis Presley Cake (Jailhouse Rock Cake)
- Total Time: 45 minutes (plus chilling time)
- Yield: 12–15 servings
- Diet: Vegetarian
Description
A rich and retro Southern dessert with pineapple topping, creamy frosting, and yellow cake—this Elvis Presley Cake is a crowd-pleasing classic.
Ingredients
For the Cake:
1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
1 (20 oz) can crushed pineapple (with juice)
1 cup granulated sugar
For the Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/2 to 1 cup chopped pecans (to taste)
Instructions
Bake the Cake: Prepare the yellow cake according to package directions. Bake in a 9×13-inch pan.
Add Pineapple Mixture: While cake is still hot, poke holes in the top. In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil, then pour evenly over the hot cake. Let it soak in and cool completely.
Make the Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Stir in chopped pecans.
Frost and Chill: Spread frosting over cooled cake. Chill for at least 1 hour before serving.
Notes
For extra richness, toast the pecans before adding to the frosting.
Let the cake chill overnight for maximum flavor.
Use pineapple in heavy syrup for a sweeter cake or in juice for a lighter version.
Optional: Add a layer of sliced bananas before frosting for a true Elvis twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
