Description
Elvis Presley Cake, also known as Jailhouse Rock Cake, is a decadent Southern dessert made with a moist pineapple sheet cake, topped with rich cream cheese frosting, chopped pecans, and shredded coconut. It’s a sweet tribute to the King of Rock ’n’ Roll.
Ingredients
- 1 box yellow cake mix
- 1 (20 oz) can crushed pineapple with juice
- 1 cup granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cake mix according to package directions. Pour into the prepared dish and bake 25–30 minutes or until golden brown.
- While cake bakes, combine crushed pineapple (with juice) and granulated sugar in a saucepan. Cook over medium heat until sugar dissolves and mixture thickens slightly.
- Remove cake from oven and poke holes all over the surface with a fork. Pour pineapple mixture evenly over the warm cake. Let cool completely.
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Spread frosting evenly over cooled cake. Sprinkle with pecans and shredded coconut if desired.
- Refrigerate at least 1 hour before serving to let flavors meld together.
Notes
- For extra richness, toast pecans and coconut before topping.
- This cake tastes even better the next day after chilling overnight.
- Serve cold or slightly chilled for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American