If you’ve ever wanted to taste pure nostalgia wrapped in creaminess and crunch, this Elvis Presley Cake will be your go-to. Also lovingly called “Jailhouse Rock Cake,” it’s a decadent mix of sweet pineapples, fluffy cream cheese frosting, and a generous crunch of pecans that will rock your taste buds. Whether you’re an Elvis fan or just love a good dessert, this one will have you saying, “Thank you, thank you very much!”
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- The base of this cake is light, fluffy, and subtly sweet. Follow the package instructions for the batter. A little tip: swap water for milk for added richness!
- 1 can (20 oz) crushed pineapple, drained
- This adds the tropical sweetness Elvis himself would approve of. Drain well but keep a tablespoon or two of juice for extra flavor.
- 1½ cups chopped pecans
- A nutty crunch to balance out the sweetness. Toast them lightly in a pan to really bring out their flavor.
- 1 package (8 oz) cream cheese, softened
- Key to that creamy frosting. Make sure it’s at room temperature for smooth blending.
- 2 cups powdered sugar
- Adds the perfect sweetness to the frosting without making it too heavy.
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Keeps the frosting airy and light.
- Extra pecan halves for garnish
- Optional, but they make the cake look extra fancy!
