Elvis Presley Cake (Jailhouse Rock Cake)

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  1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

  2. Gradually add the powdered sugar, one cup at a time, mixing on low to avoid a sugar cloud.

  3. Once all sugar is incorporated, increase the speed and beat until light and fluffy.

  4. Add ½ teaspoon vanilla extract and mix until combined.

  5. Fold in 2 cups of crushed pecans for added texture and flavor.

Step 4: Assemble the Cake

  1. Spread the cream cheese frosting evenly over the top of the pineapple-soaked cake.

  2. Sprinkle the remaining 1 cup of crushed pecans over the frosted cake for a decorative and crunchy topping.

Step 5: Serve and Enjoy

  • Slice and serve immediately, or chill in the refrigerator for 1 hour to allow the flavors to meld.

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Pro Tips

  • Pineapple Mixture Too Thin? Let it simmer longer to reduce.

  • Too Thick? Add a splash of water or reserved pineapple juice.

  • Nut-Free Option: Omit pecans or substitute with toasted coconut flakes.

  • Make Ahead: Tastes even better the next day! Prepare in advance and refrigerate.

  • Presentation Tip: Garnish with pineapple chunks or a sprinkle of powdered sugar.

Nutrition Facts (Per Serving, based on 16 servings)

  • Calories: 420 kcal

  • Carbohydrates: 55g

  • Fat: 20g

  • Protein: 4g

  • Fiber: 2g

  • Sugar: 38g
    Note: Nutrition values are approximate and may vary depending on the exact ingredients used.

Why You’ll Love This Recipe

This Elvis Presley Cake is a delightful fusion of sweet, tangy, and nutty flavors that pay tribute to the King’s love of indulgent desserts. Moist white cake infused with tropical pineapple, paired with creamy frosting and crunchy pecans—this cake is pure rock ’n’ roll decadence. Perfect for parties, potlucks, or just a sweet tooth craving.