Elvis Presley Cake (Jailhouse Rock Cake): A Southern Delight
If you’re looking for a dessert that’s as bold and unforgettable as the King of Rock ‘n’ Roll himself, the Elvis Presley Cake, also known as the Jailhouse Rock Cake, is your ticket to sweet, Southern bliss. This indulgent treat combines a tender white cake soaked with a luscious pineapple syrup, topped with a velvety cream cheese frosting and crunchy pecans. It’s a crowd-pleaser that’s perfect for family gatherings, potlucks, or any occasion where you want to channel Elvis’s larger-than-life charm.
Legend has it that this cake was a favorite of Elvis Presley, whose love for rich, comforting Southern desserts was no secret. Whether it was served at Graceland or inspired by his Memphis roots, this cake captures the essence of Southern hospitality with its tropical pineapple twist and nutty, creamy finish. In this detailed guide, we’ll walk you through every step to create this masterpiece, share tips for success, and offer creative variations to make it your own. Let’s get baking!
Why You’ll Love This Elvis Presley Cake
- Irresistible Flavor Combo: The sweet-tart pineapple soaks into the cake, creating a moist texture that pairs perfectly with the tangy cream cheese frosting and toasty pecans.
- Easy to Make: Using a boxed cake mix keeps things simple, while the homemade pineapple syrup and frosting elevate the flavor to homemade perfection.
- Make-Ahead Magic: This cake tastes even better after chilling, making it ideal for stress-free entertaining.
- Versatile for Any Occasion: From birthdays to holiday parties, this cake is a showstopper that appeals to all ages.
Ingredients for Elvis Presley Cake
To create this Southern classic, you’ll need a handful of pantry staples and a few special ingredients. Here’s what to gather:
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- Pro Tip: Choose a high-quality cake mix like Duncan Hines or Betty Crocker for a fluffy, reliable base.
For the Pineapple Soak:
- 1 (8 oz) can crushed pineapple, with juice (do not drain)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
For the Cream Cheese Pecan Frosting:
- 1 (8 oz) block cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted for smoothness
- 1 tsp pure vanilla extract
- 2 ½ cups pecans, finely chopped (divided)
For Garnish:
- ½ cup pecans, roughly chopped or whole for decoration
Yield: Serves 12-16, depending on slice size
Prep Time: 20 minutes
Bake Time: As per cake mix instructions (typically 25-35 minutes)
Chill Time: 6 hours or overnight
Total Time: Approximately 7 hours (including chilling)
Step-by-Step Instructions for Elvis Presley Cake
Follow these detailed steps to create a cake that’s fit for the King. Each step is broken down to ensure success, even if you’re a beginner baker.
Step 1: Bake the White Cake
- Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 325°F for convection ovens).
- Grease a 9×13-inch baking pan or two 8-inch round cake pans, depending on your preferred presentation. For extra insurance, line the bottom with parchment paper.
- Prepare the white cake batter according to the package instructions, combining the mix with eggs, oil, and water. Mix until smooth, but avoid overmixing to keep the cake light and fluffy.
- Pour the batter into the prepared pan(s) and bake as directed, typically 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is crucial to prevent the pineapple soak from making the cake soggy.
Baking Tip: If you’re using round pans for a layered cake, level the tops with a serrated knife after cooling for a professional look.
Step 2: Create the Pineapple Soak
- While the cake cools, prepare the pineapple soak that gives this cake its signature flavor. In a medium saucepan, combine the entire can of crushed pineapple (including the juice), 1 cup granulated sugar, and 1 teaspoon vanilla extract.
- Stir the mixture over medium heat until the sugar dissolves completely. Bring it to a gentle boil, then reduce the heat and simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- Remove the saucepan from the heat and set it aside to cool slightly. The mixture should be warm but not scalding when poured over the cake.
Flavor Note: The vanilla extract enhances the pineapple’s natural sweetness, giving the soak a warm, tropical vibe.
Step 3: Poke and Soak the Cake
- Once the cake is fully cooled, use the handle of a wooden spoon or a large skewer to poke holes all over the surface. Space the holes about 1 inch apart to ensure even soaking.
- Slowly pour the warm pineapple mixture over the cake, aiming for the holes to allow the syrup to seep deep into the cake. Use a spatula to spread the pineapple evenly, ensuring every inch is coated.
- Let the cake sit for 10-15 minutes to absorb the syrup fully. The cake will look glossy and irresistible at this stage!
Pro Tip: If you’re worried about the cake becoming too wet, pour the syrup in stages, allowing it to soak in gradually.
Step 4: Whip Up the Cream Cheese Pecan Frosting
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Increase the speed to medium and mix until the frosting is light and fluffy.
- Add 1 teaspoon vanilla extract and 2 cups of finely chopped pecans, mixing until evenly distributed. The pecans add a delightful crunch and nutty flavor that complements the tangy frosting.
Frosting Tip: If the frosting feels too soft, refrigerate it for 15 minutes before spreading to make it easier to work with.
Step 5: Frost and Garnish the Cake
- Spread the cream cheese pecan frosting evenly over the top of the pineapple-soaked cake. Use an offset spatula or the back of a spoon to create swirls for a decorative touch.
- Sprinkle the remaining ½ cup of chopped pecans over the frosting. For an extra flair, you can arrange whole pecans in a pattern or create a border around the edges.
- If you’re feeling fancy, add a few pineapple tidbits or maraschino cherries as a nod to Elvis’s love for vibrant, retro desserts.
Step 6: Chill for Maximum Flavor
- Cover the cake with plastic wrap or place it in an airtight container and refrigerate for at least 6 hours, preferably overnight. Chilling allows the pineapple soak to meld with the cake and the frosting to set, resulting in a cohesive, flavorful dessert.
- Before serving, let the cake sit at room temperature for 15-20 minutes to soften slightly for easier slicing.
Serving Tip: Use a sharp knife to cut clean slices, wiping the blade between cuts for a polished presentation.
Tips for the Perfect Elvis Presley Cake
- Use Room-Temperature Ingredients: Softened cream cheese and butter blend more smoothly, preventing lumps in the frosting.
- Toast the Pecans: For extra flavor, lightly toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the frosting.
- Adjust Sweetness: If you prefer a less sweet cake, reduce the granulated sugar in the pineapple soak to ¾ cup.
- Make It Gluten-Free: Swap the white cake mix for a gluten-free version and double-check that all other ingredients are certified gluten-free.
- Store Properly: Keep leftovers in the refrigerator, covered, for up to 5 days. The flavors will continue to develop, making day-old cake just as delicious!
Creative Variations to Try
Make this cake your own with these fun twists:
- Banana Elvis Cake: Elvis loved banana desserts, so add a layer of sliced bananas between the cake and frosting for a nod to his famous peanut butter and banana sandwiches.
- Coconut Paradise: Stir ½ cup shredded coconut into the frosting or sprinkle it over the top for a tropical flair.
- Chocolate Jailhouse Rock: Use a chocolate cake mix instead of white cake for a richer, more decadent version.
- Mini Cakes: Bake the batter in cupcake tins and top each with a spoonful of pineapple soak and a dollop of frosting for individual servings.
- Boozy Twist: Add a splash of rum or bourbon to the pineapple soak for an adult-friendly version (cook off the alcohol if serving to all ages).
Serving Suggestions
This Elvis Presley Cake is a star on its own, but here are some ideas to elevate your dessert experience:
- Pair with Ice Cream: Serve slices with a scoop of vanilla or butter pecan ice cream for an indulgent treat.
- Beverage Match: Enjoy with a glass of sweet iced tea, coffee, or even a retro-inspired milkshake to channel the 1950s diner vibe.
- Party Platter: Cut the cake into small squares and arrange on a platter for a buffet-style dessert table.
- Elvis-Themed Party: Host a rock ‘n’ roll party with Elvis tunes, vintage decor, and this cake as the centerpiece.
The Story Behind the Elvis Presley Cake
While the exact origins of the Elvis Presley Cake are a bit hazy, it’s widely believed to be inspired by the King’s love for Southern comfort food. Elvis was known for his hearty appetite, often indulging in dishes like fried peanut butter and banana sandwiches, pound cake, and pecan pie. The combination of pineapple, cream cheese, and pecans in this cake feels like a tribute to his Memphis upbringing, where tropical flavors and nutty desserts were staples in many households.
The “Jailhouse Rock” nickname likely nods to Elvis’s 1957 hit song and movie, adding a playful, retro charm to the recipe. Whether it was served at Graceland or simply inspired by his larger-than-life persona, this cake has become a beloved dessert in Southern recipe collections, passed down through generations and adapted with modern twists.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Absolutely! This cake is designed to be made ahead, as it needs at least 6 hours in the fridge to set. Prepare it a day or two in advance for stress-free entertaining.
Can I freeze Elvis Presley Cake?
Yes, you can freeze the unfrosted cake (after soaking with pineapple) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight, then add the frosting and pecans before serving.
What if I don’t like pecans?
Swap pecans for walnuts, almonds, or skip the nuts entirely for a nut-free version. You can also add a sprinkle of toasted coconut for texture.
Can I use fresh pineapple instead of canned?
Yes, but you’ll need to crush it finely and include some juice (about ¼ cup) to mimic the canned version. Fresh pineapple may be less sweet, so taste the soak and adjust the sugar if needed.
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap.
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Printable Recipe Card
Elvis Presley Cake (Jailhouse Rock Cake)
Servings: 12-16 | Prep Time: 20 minutes | Total Time: ~7 hours (including chilling)
Ingredients:
- Cake: 1 box white cake mix (plus ingredients listed on the box)
- Pineapple Soak: 1 (8 oz) can crushed pineapple with juice, 1 cup granulated sugar, 1 tsp vanilla extract
- Frosting: 1 (8 oz) block cream cheese (softened), ½ cup unsalted butter (softened), 3 cups powdered sugar, 1 tsp vanilla extract, 2 ½ cups finely chopped pecans (divided)
- Garnish: ½ cup chopped or whole pecans
Instructions:
- Preheat oven and prepare white cake mix as directed. Bake in a 9×13-inch pan or two 8-inch round pans. Cool completely.
- In a saucepan, combine pineapple, sugar, and vanilla. Boil for 3-4 minutes, then pour over poked cake.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 cups pecans. Spread over cake.
- Garnish with remaining pecans. Refrigerate for 6+ hours before serving.
Storage: Refrigerate for up to 5 days or freeze unfrosted cake for 2 months.
