I love this cake because it combines a light boxed cake with sweet pineapple and creamy frosting to create a dessert that tastes both nostalgic and indulgent. The pineapple glaze seeps into the cake, making it moist and flavorful, while the cream-cheese frosting brings richness and a touch of Southern charm. It’s the kind of dessert that feels like a warm memory — perfect for family gatherings or a cozy night in.
Why You’ll Love This Recipe
I love this recipe because it’s easy to assemble even on busy days, yet delivers a cake that feels homemade and special. The contrast between the juicy pineapple topping and the creamy, nutty frosting gives every bite a mix of sweetness and texture. Also, using a boxed cake mix saves time without sacrificing flavor — great when I want a simple dessert but with a “wow” factor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box white or yellow cake mix (plus eggs, oil and water as called for on the box)
1 (8 ounce) can crushed pineapple in juice (do not drain)
1 cup granulated sugar
8 ounce package cream cheese, softened
½ cup butter, softened
3–4 cups powdered (confectioners’) sugar, to taste
1 teaspoon vanilla extract
1 cup chopped pecans (optional, for frosting/top)
Directions
Preheat oven and prepare cake batter according to the package instructions on the cake mix box; pour into a 9 × 13-inch baking pan and bake until done. Allow cake to cool slightly.
While the cake bakes, combine the crushed pineapple (with juice) and granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves — about 2–3 minutes. Remove from heat.
As soon as the cake is out of the oven and still hot, poke holes all over the top with a fork. Pour the warm pineapple mixture evenly over the top of the cake, letting it soak in. Spread the pineapple mixture so it covers the cake surface fully. Allow the cake to cool completely.
Once cooled, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until the frosting is creamy. Stir in vanilla extract and chopped pecans (if using).
Spread or dollop the frosting evenly across the top of the cake. If you like, gently press extra pecans on top for decoration.
Cover and refrigerate the cake for at least 1–2 hours before serving — this helps the flavors meld and the frosting set up nicely.
Servings and Timing
This recipe yields a 9 × 13-inch cake, roughly 20 to 24 slices depending on portion size. Prep time is about 15 minutes (plus softening time for cream cheese/butter), bake time about 25–30 minutes, plus cooling and chilling time — plan for roughly 1.5 to 2 hours total from start to ready-to-serve.
Storage/Reheating
Store the cake covered in the refrigerator. It stays moist and flavorful for up to 4–5 days. I don’t recommend reheating — it’s best enjoyed chilled straight from the fridge. The cream-cheese frosting and pineapple topping maintain their texture and taste best when cold.
FAQs
How important is it to use crushed pineapple in juice (not syrup)?
It’s pretty important. Using pineapple in juice helps control the sweetness and prevents the cake from getting overly sugary or gooey. Syrup tends to be much sweeter and thicker, which can overwhelm the cake and make it overly heavy.
Can I use a homemade cake instead of a boxed mix?
Yes — I sometimes use my favorite scratch cake recipe instead of the box mix. The key is to bake it in a 9 × 13-inch pan so it absorbs the pineapple mixture properly. The pineapple soak and cream-cheese frosting are really what give this cake its signature texture and flavor.
What if I’m allergic to nuts — can I skip the pecans?
Absolutely. The pecans add a lovely crunch and flavor contrast, but leaving them out won’t ruin the cake. The cream-cheese frosting and pineapple topping already deliver plenty of richness and moisture.
Can I make this cake ahead of time?
Yes — I often make it a day ahead. After frosting, I wrap it tightly and refrigerate overnight. It stays moist and sometimes tastes even better the next day as the flavors meld. Just be sure to keep it chilled because of the cream cheese frosting.
Why did my cake turn out soggy after adding the pineapple mixture?
If the cake is still too hot when you pour the pineapple glaze, or if you used too much juice, it can become soggy. Make sure to poke holes, pour pineapple mixture slowly and evenly, and let the cake cool fully before frosting. Also check that you used pineapple in juice (not syrup) to avoid excess liquid.
Conclusion
Making this Elvis Presley Cake (Jailhouse Rock Cake) has become one of my favorite go-to desserts whenever I crave something sweet, nostalgic, and comforting. It delivers a wonderful balance: soft cake, juicy pineapple, rich frosting, and a hint of crunch when you add pecans. I enjoy how effortless it is to put together — but impressive enough to serve to guests. If I want a crowd-pleasing cake with minimal fuss and maximum flavor, this is the one I turn to.
This nostalgic Elvis Presley Cake (aka Jailhouse Rock Cake) features a moist white or yellow cake soaked with pineapple glaze and topped with a rich cream cheese frosting and optional pecans — a sweet, Southern-style favorite.
Total Time:1 hour 45 minutes (includes cooling and chilling)
Yield:20–24 slices
Ingredients
1 box white or yellow cake mix (plus ingredients as directed: eggs, oil, water)
1 (8 oz) can crushed pineapple in juice (do not drain)
1 cup granulated sugar
8 oz cream cheese, softened
½ cup butter, softened
3–4 cups powdered sugar (to taste)
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Instructions
Preheat oven and prepare cake batter according to package directions. Pour into a greased 9×13-inch pan and bake as directed (usually 25–30 minutes). Let cool slightly.
While cake bakes, combine pineapple (with juice) and granulated sugar in a saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves (2–3 minutes), then remove from heat.
While cake is still hot, poke holes all over with a fork. Pour warm pineapple mixture evenly over the top. Spread to cover. Let cool completely.
Beat softened cream cheese and butter in a bowl until smooth. Gradually add powdered sugar until creamy. Mix in vanilla and pecans (if using).
Spread frosting evenly over cooled cake. Add extra pecans on top if desired.
Cover and refrigerate at least 1–2 hours before serving.
Notes
Use crushed pineapple in juice — not syrup — to avoid excess sweetness.
Chilling helps set the frosting and enhances flavor.
Skip pecans for a nut-free version — still delicious!
