Name: Elvis Presley Cake Recipe (Jailhouse Rock Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 box white cake mix (plus ingredients listed on the box); 1 can (20 oz) crushed pineapple, drained; 1½ cups chopped pecans; 1 package (8 oz) cream cheese, softened; 2 cups powdered sugar; 1 tub (8 oz) whipped topping, thawed; Extra pecan halves for garnish

How to Make the Elvis Presley Cake

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix your white cake batter according to the instructions on the box, then bake it in the prepared pan. Let it cool completely before moving on to the topping.

Step 2: Add the Pineapple Layer

Once the cake has cooled, spread the drained crushed pineapple evenly over the top. If you saved some juice, drizzle it over the cake for an extra punch of pineapple goodness.

Step 3: Make the Frosting

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and blend until creamy.
Gently fold in the thawed whipped topping until everything is fully combined and fluffy.

Step 4: Frost and Decorate

Spread the cream cheese frosting over the pineapple layer, smoothing it out with a spatula.
Sprinkle the chopped pecans generously over the frosting. For that signature “Elvis” touch, add pecan halves on top for garnish.

Step 5: Chill and Serve

Refrigerate the cake for at least 2 hours (or overnight) to let all the flavors meld together.
Slice, serve, and enjoy the rock ‘n’ roll of flavors in every bite!