Elvis Presley Cake (Jailhouse Rock Cake): The Rich Pineapple-Pecan Dessert Fit for The King
By Jason Griffith
This isn’t just any cake; this is a dessert fit for royalty—or in this case, The King himself. The Elvis Presley Cake, often called “Jailhouse Rock Cake,” is a moist, rich yellow cake soaked in a sweet pineapple syrup and topped with a luxurious cream cheese frosting and crunchy pecans. It’s an iconic Southern dessert that’s easy to make, travels well, and tastes even better the next day.
It’s the perfect centerpiece for holidays, a potluck showstopper, or simply the best way to feel a little “all shook up” on a Sunday afternoon.
Why I Love This Recipe
I’m a huge fan of desserts that pack a serious flavor punch without requiring a culinary degree. This cake is the ultimate shortcut dessert—it starts with a simple boxed mix, but the moment you pour that warm, sweet pineapple syrup over it, you’ve transformed it into something truly special.
The genius of this cake is that it’s not just a frosting on top; it’s a pineapple glaze that soaks into the cake, making every bite incredibly moist and flavorful. The tangy cream cheese frosting is the perfect contrast to the sweet pineapple and rich cake, and the pecans add that essential Southern crunch. If you love a rich, moist dessert like a hummingbird cake, you are going to fall head over heels for this Jailhouse Rock Cake.
Ingredients
This recipe is simple, utilizing both a box mix and a few pantry staples to get that classic, indulgent flavor.
For the Cake and Glaze:
- 1 box yellow cake mix (plus ingredients called for on the box, typically oil, water, and eggs)
- 8 oz can crushed pineapple (do not drain—you need the juice!)
- 1 cup granulated sugar
- ½ tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 stick (½ cup) butter, softened (unsalted is best)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts
Swaps and Notes
- Cake Mix: While a yellow cake mix is traditional, a white or even a butter golden cake mix will also work beautifully.
- Nuts: Pecans are traditional and my favorite, but walnuts are a fantastic substitute. For a nut-free version, simply omit them or use toasted coconut instead.
- Pineapple Texture: If you prefer more distinct pineapple pieces, swap the crushed pineapple for a can of pineapple tidbits or chucks—just make sure you still use the juice!
- Spice: For a slightly warmer flavor, add a pinch of cinnamon or nutmeg to the cake batter or the pineapple glaze.
The Recipe: Step-by-Step Instructions
This recipe is designed to be easy, delivering maximum flavor with minimal fuss.
Step 1: Bake the Cake
- Preheat your oven and prepare the cake batter according to the package directions for a 9×13 inch pan.
- Pour the batter into the prepared pan.
- Bake according to the box directions until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack for about 5-10 minutes. It should still be warm when you pour the glaze on.
Step 2: Make the Pineapple Glaze
- While the cake is cooling, combine the entire can of crushed pineapple (including the juice), the granulated sugar, and ½ tsp vanilla extract in a small saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved. Let it bubble gently for about 1 minute.
- Carefully and evenly pour the warm pineapple glaze over the still-warm cake. Use a fork to poke a few holes in the cake if needed to help the glaze sink in, but the natural holes in a box mix cake should be enough.
- Let the cake cool completely to room temperature.
Step 3: Prepare the Frosting
- In a large bowl, use a hand mixer or a stand mixer to beat together the softened cream cheese and butter until they are light and smooth. Make sure they are truly soft to avoid lumps!
- Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed to medium and beat until the frosting is light and fluffy.
- Stir in the 1 tsp vanilla extract.
Step 4: Assemble and Chill
- Once the cake is completely cooled (and the pineapple layer is sticky and set), spread the cream cheese frostingevenly over the top.
- Sprinkle the chopped pecans or walnuts over the frosting.
- Cover the cake and chill for at least 4 hours before serving. This step is crucial, as the chilling time allows the flavors to fully meld and the cake to set perfectly.
Tips for Success
- Start with Softened Ingredients: The biggest key to a smooth, lump-free cream cheese frosting is using butter and cream cheese that have been sitting out at room temperature for at least an hour.
- Don’t Rush the Glaze: Pouring the warm glaze over the slightly warm cake allows the syrup to soak deep into the crumb, which is what gives this cake its signature moist texture.
- Chill Time is Mandatory: This cake is famous for its cold, refreshing taste. It’s truly better the next day, so plan ahead! Chilling also makes the frosting easier to slice through without dragging.
- Toasting the Nuts: For extra flavor, spread the pecans or walnuts on a baking sheet and toast them in a 350∘F oven for 5-7 minutes until fragrant before chopping and adding them to the top.
Serving Suggestions and Pairings
This rich cake is often served on its own, but a few simple additions can elevate the experience to another level.
- Coffee: Serve with a simple cup of black coffee or a creamy latte to balance the sweetness.
- Iced Tea or Lemonade: For a refreshing contrast, pair a slice with an ice-cold glass of sweet tea or even a bright, zesty Blueberry Lemonade.
- Dessert Pairing: For a true Southern dessert table, pair it with other classics like This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd.
Nutritional Information Per Serving (Estimate)
- Yields: 12-15 servings
- Calories: 380
- Total Fat: 18 g
- Saturated Fat: 9 g
- Cholesterol: 40 mg
- Sodium: 300 mg
- Total Carbohydrates: 50 g
- Dietary Fiber: 1 g
- Total Sugars: 38 g
- Protein: 4 g
Note: Nutritional values are estimated and can vary based on the specific brand of cake mix and ingredients used.
Storage and Leftover Tips
- Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it covered tightly with plastic wrap or in an airtight container for up to 5 days.
- Freezing: You can freeze this cake! Bake and glaze the cake as directed, but do not frost it. Wrap the cooled cake tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then top with freshly made frosting and nuts before serving. The frosting itself also freezes well in an airtight container for future use.
More Recipes You Will Love
If you enjoy a simple, classic dessert with a touch of nostalgia, be sure to try these other fantastic recipes from the chefmaniac.com archives:
- These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert
- This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas
- These Easy Coconut Macaroons are My Favorite 3-Ingredient Treat
- These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession
Final Thoughts
The Elvis Presley Cake is a testament to the fact that the simplest ingredients often yield the most memorable results. It’s moist, sweet, rich, and just undeniably fun. Bake it for your next gathering and watch as everyone asks for the recipe.
Did you add toasted coconut for a tropical flair or stick to the classic pecans? I’d love to hear how it turned out! Leave a comment below and share your photos!
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