Equipment Needed

9×13-inch baking pan – Perfect for even baking.
Mixing bowls – You’ll need at least two for the batter and frosting.
Electric mixer – Makes whipping up that cream cheese frosting a breeze.
Spatula set – For smoothing and spreading the frosting like a pro.

Frequently Asked Questions

Can I use a different type of cake mix?
Absolutely! While white cake mix gives this dessert its classic flavor, yellow or butter cake mix would work wonderfully, too.

Do I have to use canned pineapple?
Nope! If you have fresh pineapple, feel free to use it—just finely chop it or crush it before spreading on the cake.

Can I make this cake ahead of time?
Yes! This cake tastes even better the next day, so feel free to prepare it the night before serving.

What if I don’t have whipped topping?
You can whip 1 cup of heavy cream with 2 tablespoons of powdered sugar as a substitute.

Can I make this cake gluten-free?
Sure thing! Just use a gluten-free cake mix and double-check that all other ingredients are gluten-free.

Do I need to refrigerate leftovers?
Yes, since the frosting contains cream cheese, keep the cake refrigerated. It should stay fresh for 3–4 days.

Can I add other toppings?
Of course! Shredded coconut or maraschino cherries would add a fun twist to this classic recipe.

Conclusion

I hope you loved making (and eating!) this Elvis Presley Cake as much as I do. It’s the perfect blend of tropical sweetness, creamy frosting, and nutty crunch, all in one bite. Don’t forget to share this recipe with your friends on Facebook or save it on Pinterest for later. Let’s keep the rock ‘n’ roll spirit alive—one slice at a time!

Elvis Presley Cake Recipe (Jailhouse Rock Cake)

Author: Emily Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings

Print Recipe

Description

A creamy, nutty, pineapple-infused dessert that’s fit for The King himself! Perfect for parties, potlucks, or anytime you’re craving something sweet.

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

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
Prepare cake batter according to box instructions, bake, and cool completely.
Spread drained crushed pineapple over the cooled cake.
Beat cream cheese until smooth, gradually adding powdered sugar. Fold in whipped topping.
Spread frosting over the pineapple layer. Sprinkle with chopped pecans and garnish with pecan halves.
Refrigerate for at least 2 hours before serving.

Notes

For extra flavor, drizzle reserved pineapple juice over the cake before frosting.
Toast the pecans for a deeper nutty flavor.