Elvis Presley Cake, also known as Jailhouse Rock Cake, is a moist and flavorful dessert that blends tropical pineapple with rich cream cheese frosting.
The cake begins with a simple white cake base, which is poked with holes to soak up a sweet, tangy pineapple mixture.
It’s then topped with a creamy frosting made from softened cream cheese, butter, and powdered sugar, all mixed with crushed pecans for a delightful crunch.
After frosting, the cake is garnished with additional pecans for texture.
The cake tastes best when chilled for several hours or overnight, allowing the flavors to meld into a truly indulgent treat that’s fit for The King!
Ingredients:
Cake mix with yellow hue One 3-oz package of regular vanilla pudding (not sugar-free)
One can of eggs 4 quarts of oil Half a cup of milk (16 ounces, undrained) of crushed pineapple
measuring 1 cup sugar
one can One cup of frosting What you need:
Quantity of Ingredient
Cheese cream (at room temperature to soften) one 8-oz. container
Grated butter (unsoftened) confectioner’s sugar, 1/2 cup 3 tablespoons.
Pecans, chopped (if desired) Half a cup of vanilla essence, if desired one teaspoon.
PREPARATION:
As an Add-On:
Warm Up the Oven:The oven should be preheated to 350°F, or 175°C.
Use cooking spray or line a 9×13-inch baking sheet with parchment paper.
Toss the cake batter:
Get out a big bowl and mix together the cake mix, pudding mix, eggs, oil, milk, crushed pineapple (with juice), sugar, and vanilla cake mix.
Blend until completely smooth.
Pour the cake mixture onto the baking pan that has been prepared and spread it out evenly.
Bake the cake.
After 30–35 minutes of preheating the oven, remove the toothpick from the middle; the cake should come out clean.
After taking the cake out of the oven, set it on a wire rack to cool entirely in the pan.
Regarding the Sugar:
Whip up the Frosting:
Cream the softened butter and cream cheese in a separate dish by beating the ingredients together until they are completely combined.
Add the Sugar:
While mixing the cream cheese mixture, gradually add the confectioner’s sugar until frothy and thoroughly blended.
Add the vanilla extract and mix well if you like.
Once the cake has cooled completely, frost it with a uniform layer of frosting.
Chopped pecans, if desired, may be sprinkled on top.
Before serving, cut the cake into squares.
Put any excess food in the fridge for later use.
For variations, you can try using a yellow or butter cake mix instead of white for a richer flavor , or add a splash of coconut extract to the pineapple mixture for a tropical twist.
You can also mix in shredded coconut with the pecans for added texture.
If you’re not a fan of pecans, walnuts or almonds make a great substitute, or you can skip the nuts entirely for a smoother frosting.
For a lighter version, reduce the sugar in the pineapple mixture or use a sugar-free cake mix.
For tips, make sure to poke enough holes in the cake to let the pineapple mixture seep in, creating the signature moist texture.
Use room temperature cream cheese and butter to ensure a smooth frosting.
To prevent the pecans from getting too soft, sprinkle them just before serving.
If you want even more pineapple flavor, you can add a layer of crushed pineapple between the cake and frosting.
Lastly, be sure to let the cake chill for several hours or overnight to allow the flavors to blend perfectly.
To store Elvis Presley Cake, first make sure it has cooled completely and the frosting has set.
Cover the cake tightly with plastic wrap or place it in an airtight container.
Store the cake in the refrigerator for up to 4-5 days to keep it fresh and flavorful.
For longer storage, you can freeze the cake.
Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil or place them in a freezer-safe container.
The cake can be frozen for up to 2-3 months.
To thaw, transfer the cake to the refrigerator and let it sit overnight before serving.
This will help maintain the cake’s moisture and texture.
For the best flavor, allow the Elvis Presley Cake to chill in the refrigerator for at least 6 hours, or ideally overnight, to give the pineapple mixture time to soak into the cake.
This helps create the signature moist texture and enhances the overall flavor.
When making the cream cheese frosting, ensure that both the butter and cream cheese are fully softened to avoid any lumps and to achieve a smooth, spreadable consistency.
If you’re making the cake ahead of time, sprinkle the crushed pecans on top just before serving to keep them crunchy.
Finally, this cake tends to taste even better the next day, so it’s a great make-ahead dessert for gatherings or special occasions.