Elvis Presley Cake (Jailhouse Rock Cake)

Inspired by The King himself, this Elvis Presley Cake is a luscious layered dessert that hits all the high notes — moist white cake infused with crushed pineapple, topped with a velvety cream cheese frosting and toasted pecans. It’s said to be one of Elvis’s favorites, and after one bite, you’ll understand why!

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 Ingredients

Cake Base:

• 1 box white cake mix (plus ingredients to prepare it, usually eggs, oil, and water)

• 1 (8 oz) can crushed pineapple (with juice)

• 1 cup granulated sugar

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• ½ tsp vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• ½ tsp vanilla extract

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• ½ cup chopped pecans (plus more for garnish)

 Directions

1. Bake the Cake

• Prepare and bake the white cake according to package instructions in a 9×13-inch baking dish

• While still warm, poke holes all over the top using a skewer or fork

2. Make the Pineapple Mixture

• In a saucepan, combine:

  • Crushed pineapple with juice

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  • 1 cup granulated sugar

  • ½ tsp vanilla extract

• Cook over medium heat until slightly thickened (3–5 minutes)

• Pour the warm pineapple mixture evenly over the warm cake

3. Prepare the Frosting

• Beat cream cheese and butter until creamy

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• Add vanilla extract and gradually mix in powdered sugar

• Stir in chopped pecans

4. Frost and Chill

• Spread frosting evenly over the cooled cake

• Garnish with additional pecans

• Chill for at least 1 hour before serving

Time & Serving

• Prep time: 20 minutes

• Bake time: 30 minutes

• Chill time: 1 hour

• Total time: ~1 hour 50 minutes

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• Serves: 12

Tips & Variations

• Toast pecans for deeper flavor

• Add a pinch of cinnamon to the pineapple mixture for warmth

• Use yellow cake mix if you prefer a richer flavor

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