Description
Elvis Presley Cake, also known as Jailhouse Rock Cake, is a classic Southern dessert featuring a moist white cake soaked in a sweet pineapple mixture, layered with rich cream cheese frosting mixed with crushed pecans, and topped with a generous sprinkle of pecans. This delightful cake combines fruity, nutty, and creamy flavors for a nostalgic treat perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 box White Cake Mix
For the Pineapple Soak
- 8 oz can Crushed Pineapple (with juice)
- 1 cup Granulated Sugar
- ½ tsp Vanilla Extract
For the Cream Cheese Frosting
- 8 oz package Cream Cheese, softened
- ½ cup Butter, softened
- 3 cups Powdered Sugar
- ½ tsp Vanilla Extract
- 3 cups Crushed Pecans (divided as 2 cups for frosting, 1 cup for topping)
Instructions
- Bake the Cake: Preheat your oven according to the instructions on the white cake mix package. Prepare the cake batter as directed on the package and bake it in a cake pan as instructed. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
- Prepare Pineapple Mixture: In a saucepan, combine the crushed pineapple, including its juice, with 1 cup of granulated sugar and ½ teaspoon vanilla extract. Bring this mixture to a boil over medium heat, stirring occasionally. Let it boil for about 2-3 minutes until it slightly thickens. Remove from heat and set aside.
- Soak the Cake: Using the end of a wooden spoon, poke holes all over the cooled cake while it is still in the pan. Slowly pour the hot pineapple mixture evenly over the cake, making sure it seeps into the holes. Allow the cake to absorb the pineapple mixture as it continues to cool.
- Make Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and ½ teaspoon vanilla extract, mixing until the frosting is smooth and well combined. Stir in 2 cups of the crushed pecans evenly into the frosting.
- Frost the Cake: Carefully spread the cream cheese frosting over the top of the cake, covering it completely and smoothing the surface with a spatula.
- Garnish: Sprinkle the remaining 1 cup of crushed pecans evenly over the frosted cake to create a generous nutty topping.
- Chill the Cake: Refrigerate the cake for at least 6 hours or overnight to allow the flavors to meld together and the cake to set properly.
- Serve: Once chilled, slice and serve the Elvis Presley Cake. For an extra decorative touch, garnish with lemon zest curls and fresh raspberries if desired.
Notes
- Be sure to poke the holes deeply enough for the pineapple mixture to soak into the cake layers thoroughly.
- Use room temperature cream cheese and butter for a smoother frosting.
- Refrigeration is key to letting the flavors develop and the cake to hold together well.
- You can toast the pecans lightly before adding them to bring out their flavor.
- This cake pairs wonderfully with a cup of strong coffee or iced tea.
