Description
Indulge in the flavors of the King with this delicious Elvis Presley Cake, also known as Jailhouse Rock Cake. With its rich pineapple-soaked white cake and creamy frosting topped with crunchy pecans, it’s a perfect treat for any occasion!
Ingredients
Scale
- For the Cake:
- 1 box white cake mix
- 1 (8 oz) can crushed pineapple (with juice)
- 1 cup granulated sugar
- ½ teaspoon vanilla extract (for pineapple mixture)
For the Frosting:
- 8 oz package cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract (for frosting)
- 3 cups crushed pecans
Instructions
- Bake the Cake:
Prepare and bake the white cake according to the package directions in your desired cake pan. Once baked, cool the cake and poke holes throughout with the end of a wooden spoon. - Pineapple Mixture:
In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes. - Cream Cheese Frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans. Mix until well combined. Spread this frosting over the pineapple-soaked cake. - Garnish:
Sprinkle the remaining 1 cup of crushed pecans over the top of the cake. - Chill:
For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld together beautifully.
Notes
- Chilling the cake overnight enhances the flavor and texture, making it even more delicious!
- You can also substitute the crushed pecans with walnuts or your favorite nut for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg