Elvis Presley Cake (Jailhouse Rock Cake) Recipe

Why You’ll Love This Recipe

I love how simple but indulgent this cake is. It starts with a box of white cake mix, so there’s no stress about the base. The pineapple topping soaks into every bite, making the cake incredibly moist and flavorful. The cream cheese frosting brings that tangy contrast I crave, and the pecans add just the right crunch. It’s the perfect make-ahead dessert, since it tastes even better after chilling overnight. Honestly, it’s the kind of dessert I could eat straight from the pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box white cake mix (plus ingredients listed on the box to prepare it)

• 1 can (20 oz) crushed pineapple with juice

• 1 cup granulated sugar

• 1 tsp vanilla extract (divided: 1/2 tsp for the glaze, 1/2 tsp for the frosting)

• 8 oz cream cheese, softened

• 1/2 cup (1 stick) butter, softened

• 3 to 4 cups powdered sugar (adjusted to taste and texture)

• 1 cup crushed pecans (divided: most for frosting, some for topping)

Directions

1. I begin by preparing the white cake mix according to the instructions on the box and baking it in a 9×13-inch pan. Once baked, I let it cool completely on a wire rack.

2. When the cake is fully cooled, I use the handle of a wooden spoon to poke holes all over the top. This helps the pineapple glaze soak deep into the cake.

3. In a small saucepan, I combine the crushed pineapple (juice included), granulated sugar, and 1/2 teaspoon of vanilla extract. I bring it to a gentle boil, stirring frequently, until the mixture slightly thickens.

4. I spoon the hot pineapple mixture evenly over the poked cake, letting it soak into all those holes. Then I let the cake cool a bit more while I make the frosting.

5. For the frosting, I beat the softened cream cheese and butter together until smooth. Then I gradually add the powdered sugar, the remaining vanilla extract, and most of the crushed pecans. I beat everything together until the frosting is fluffy and spreadable.

6. I spread the frosting evenly over the pineapple-soaked cake and sprinkle the remaining pecans on top. Then I cover the cake and refrigerate it for at least 6 hours (though I like to chill it overnight for the best flavor and texture).

Servings and timing

This recipe makes 12 generous servings and takes about 45 minutes total—15 minutes of prep and 30 minutes of bake time, plus chilling. I always chill it for at least 6 hours, but overnight works best to let the flavors develop and the texture firm up.

Variations

I like to tweak this classic cake now and then depending on who I’m serving:

• Add coconut: I mix in shredded sweetened coconut to the pineapple glaze for a tropical twist.

• Zest it up: I add lemon or orange zest to the glaze or frosting for a citrusy lift.

• Toasted pecans: I toast the pecans before mixing them in—they bring out a richer, nuttier flavor.

• From-scratch cake: I make a homemade white or yellow cake base if I’m in the mood to bake from scratch.

• Layered version: I make this as a two-layer cake in round pans for a fancier presentation.

Storage/Reheating

I store this cake covered in the fridge for up to 4 days. Since it’s served cold, there’s no need to reheat it—it’s best enjoyed straight from the fridge. If I make it ahead of time, I hold off on adding the final pecan topping until just before serving so they stay crunchy.

FAQs

Why is it called Elvis Presley Cake?

It’s rumored to be one of Elvis’s favorite desserts, and it’s rich enough to live up to the name. The combination of pineapple, cream cheese, and pecans gives it that Southern-style, over-the-top feel the King would have loved.

Can I make this cake ahead of time?

Yes, I always do. It tastes even better after sitting in the fridge overnight, making it perfect for make-ahead desserts.

What’s the best way to poke holes in the cake?

I use the rounded handle of a wooden spoon. It makes evenly spaced, wide holes that let the pineapple glaze soak into the cake without tearing it apart.

Can I use fresh pineapple instead of canned?

Canned crushed pineapple with juice works best here. If I use fresh, I need to cook it with added juice or water and blend it down to a crushed consistency.

Can I freeze this cake?

Yes, I’ve frozen slices before. I wrap them tightly in plastic and freeze for up to a month. I thaw them in the fridge overnight and serve cold.

Conclusion

Elvis Presley Cake is the kind of dessert that makes people ask for the recipe after just one bite. With its moist cake, fruity glaze, and rich cream cheese topping, it’s comforting, crowd-pleasing, and always a hit at gatherings. I love how easy it is to make—and how much flavor it packs with just a few ingredients. Whether I’m serving it at a party or sneaking a forkful straight from the fridge, it never disappoints.