Introduction

The Elvis Presley Cake, also famously known as the Jailhouse Rock Cake, is a dessert that celebrates indulgence, nostalgia, and Southern flair. It combines a moist white cake layered with sweet crushed pineapple and finished with a luscious cream cheese frosting. This dessert has been a favorite in kitchens across America for decades and remains a true crowd-pleaser. If you’re looking for a cake that is simple to make yet delivers big on flavor, this is the one.

My recipe story

Growing up, my grandmother often made this Elvis Presley Cake for family gatherings. She always said that the King of Rock and Roll himself loved pineapple-topped desserts, which inspired her to make it a tradition in our home. The cake was always the centerpiece at birthdays, holidays, and even casual Sunday dinners. I vividly remember sneaking tastes of the cream cheese frosting straight from the mixing bowl and watching everyone’s faces light up as they took their first bite. Today, I continue that tradition, and each time I make it, it feels like a delicious connection to family history and Southern comfort.

💡 Why You’ll Love This Recipe

Moist, fruity, and rich—every bite is packed with flavor.

Uses simple pantry ingredients for an easy, stress-free bake.
Perfect for celebrations, potlucks, or weeknight desserts.
The pineapple keeps the cake incredibly tender and fresh.

The cream cheese frosting balances the sweetness with tangy creaminess.

Ingredient breakdown

The magic of the Elvis Presley Cake lies in its simple yet perfectly balanced ingredients. It starts with a white cake mix, which provides a soft and fluffy base that absorbs the pineapple topping beautifully. The pineapple, with its sweet-tart flavor and natural juiciness, acts as both a topping and a syrup that soaks into the cake, creating an irresistibly moist texture.

Granulated sugar enhances the pineapple’s natural sweetness, while cream cheese, butter, and powdered sugar come together to form a frosting that’s rich, tangy, and silky smooth. The vanilla extract adds a touch of warmth and depth to the frosting, making it taste bakery-quality without any extra fuss. These simple ingredients combine to create a dessert that feels both nostalgic and special—just like something Elvis himself would have loved.

Equipment you’ll need

9×13-inch baking pan
Mixing bowls
Hand or stand mixer

Wooden spoon or spatula
Measuring cups and spoons
Cooling rack

Step-by-step directions

Step 1: Bake the cake base
Preheat your oven according to the cake mix instructions. Prepare your 9×13-inch baking pan by greasing and lightly flouring it or lining it with parchment paper. Mix the white cake mix as directed on the box, then pour it into the prepared pan. Bake until golden and a toothpick inserted in the center comes out clean. This step ensures a fluffy foundation ready to soak up the pineapple topping.

Step 2: Prepare the pineapple topping
In a medium saucepan, combine the crushed pineapple with juice and granulated sugar. Bring the mixture to a gentle boil, stirring occasionally until the sugar dissolves completely. The heat helps concentrate the flavors while keeping the pineapple juicy and vibrant. Once ready, set it aside to slightly cool.

Step 3: Top the cake with pineapple
Once the cake has cooled slightly (but is still warm), poke holes across the surface with a fork. Pour the pineapple mixture evenly over the cake, allowing the syrup to seep into the holes. This creates the iconic moist, fruit-infused texture Elvis Presley Cake is known for. Let the cake cool completely before frosting.

Step 4: Make the cream cheese frosting
In a large bowl, beat together softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, mixing on low until fully combined. Add vanilla extract and continue to beat until light and creamy. The frosting should hold peaks but spread easily across the cake.

Step 5: Frost and serve
Spread the cream cheese frosting generously over the cooled pineapple-topped cake. Smooth it out with a spatula, then cut into squares or slices. Garnish with chopped pecans, toasted coconut, or maraschino cherries if desired. Serve chilled or at room temperature for the ultimate indulgence.

Variations & substitutions

You can easily adapt this cake to suit your taste or dietary needs. Swap the white cake mix for yellow or pineapple-flavored cake for an even richer fruit flavor. For a lighter option, use reduced-fat cream cheese in the frosting. Add shredded coconut to the topping for a tropical twist or sprinkle chopped pecans for crunch. If you’re a fan of boozy desserts, a splash of rum or bourbon in the pineapple topping can elevate the cake with a grown-up flair. Gluten-free cake mix also works beautifully in this recipe, so everyone can enjoy a slice.

💡 Expert Tips & Troubleshooting

Make sure the cake is slightly warm when adding the pineapple topping—it absorbs better this way.
If your frosting feels too runny, add a bit more powdered sugar until it thickens.

For the best texture, chill the cake for at least 1 hour before slicing.
Always soften the cream cheese and butter before beating to avoid lumps in the frosting.
Use parchment paper in the pan for easier removal and cleaner slices.

Storage, freezing & make-ahead

This cake keeps well in the refrigerator for up to 5 days. Store it in an airtight container to maintain freshness and prevent the frosting from drying out. If you’d like to freeze the cake, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving. You can also make the cake a day ahead—just wait to frost it until shortly before serving for the freshest presentation.

Serving ideas & pairings

Elvis Presley Cake is rich enough to shine on its own, but it also pairs wonderfully with a few accompaniments. Serve it with hot coffee or sweet iced tea for a classic Southern combination. A scoop of vanilla ice cream makes it even more decadent, while fresh berries on the side add brightness and balance. For special occasions, dress up the cake with toasted coconut flakes or caramel drizzle. Whether casual or fancy, this cake is sure to impress.

FAQ

Can I use fresh pineapple instead of canned?
Yes, just make sure to include some of the juice when cooking it down with sugar to keep the topping moist.

Can I make this cake ahead of time?
Absolutely! Bake and top with pineapple a day in advance, then frost before serving.

What kind of nuts go best as a garnish?
Pecans and walnuts are the most popular choices, adding crunch without overpowering the flavor.

Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting, it should be stored in the refrigerator.

Can I double the recipe?
Yes, bake in two 9×13 pans or a larger sheet pan if serving a crowd.

Final thoughts

The Elvis Presley Cake (Jailhouse Rock Cake) is more than just a dessert—it’s a piece of nostalgia that continues to bring joy to every table. With its moist pineapple-infused layers and creamy frosting, this cake has a way of winning hearts at first bite. Whether you’re baking it for a family gathering, a potluck, or simply to treat yourself, it promises satisfaction and smiles all around. Give it a try, and you may just find it becomes your new go-to cake recipe.

Elvis Presley Cake (Jailhouse Rock Cake)

Author: Sarah White
Total Time: 45 minutes
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

A moist white cake topped with sweet pineapple and finished with tangy cream cheese frosting. Perfect for potlucks and celebrations.

Ingredients

Scale

1 box white cake mix (plus ingredients listed on package)

1 can (8 oz) crushed pineapple with juice
1 cup granulated sugar
8 oz cream cheese, softened

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Optional: chopped pecans, toasted coconut, or maraschino cherries for garnish

Instructions

Prepare the white cake mix according to package directions and bake in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a boil, stirring until sugar dissolves, then remove from heat.

While the cake is still warm, poke holes all over the top with a fork and pour the pineapple mixture evenly over it. Let cool completely.
In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until frosting is light and creamy.
Spread the frosting evenly over the cooled pineapple-topped cake. Garnish with pecans, coconut, or cherries if desired. Slice and serve.

Notes

For best flavor, chill the cake for at least 1 hour before serving. Store covered in the refrigerator for up to 5 days or freeze slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes

Category: Dessert
Method: Baking
Cuisine: American