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Elvis Presley Cake (Jailhouse Rock Cake)


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

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

  1. 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. 
  2. In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a boil, stirring until sugar dissolves, then remove from heat. 
  3. 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. 
  4. In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until frosting is light and creamy. 
  5. 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