Description
Elvis Presley Cake, also known as Jailhouse Rock Cake, is a nostalgic and moist pineapple poke cake layered with a creamy vanilla pudding and cream cheese topping. This classic American dessert combines the tropical sweetness of crushed pineapple with a rich cream cheese frosting and optional nuts and cherries for garnish, making it perfect for gatherings or as a make-ahead treat.
Ingredients
Scale
Yellow Cake
- 1 box yellow cake mix (plus eggs, oil, and water as called for on the box)
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 cup granulated sugar
Cream Cheese Pudding Topping
- 1 package (8 oz) cream cheese, softened
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
Optional Garnishes
- ½ cup chopped pecans or walnuts
- Maraschino cherries for garnish
Instructions
- Prepare the Cake: Preheat the oven and prepare the yellow cake mix according to the package directions. Pour the batter into a 9×13-inch baking dish and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
- Poke Holes in Cake: While the cake is still hot, use a fork or skewer to poke holes all over the surface to allow the pineapple mixture to soak in.
- Make Pineapple Syrup: In a medium saucepan over medium heat, combine undrained crushed pineapple and 1 cup of granulated sugar. Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes, stirring occasionally to dissolve the sugar.
- Soak Cake with Pineapple: Pour the hot pineapple syrup evenly over the warm cake, letting the juices soak into the holes. Allow the cake to cool completely.
- Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the instant vanilla pudding mix and cold milk, then beat until the mixture becomes thick and creamy.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese and pudding mixture until well combined, creating a light and fluffy topping.
- Assemble the Cake: Spread the creamy mixture evenly over the cooled pineapple-soaked cake. Sprinkle chopped pecans or walnuts on top if desired.
- Chill and Garnish: Refrigerate the cake for at least 2 hours to let the flavors meld and the topping set. Before serving, garnish with maraschino cherries if you like.
Notes
- This cake is best made a day ahead to allow the flavors to meld beautifully.
- For extra richness, use whole milk in the pudding mixture instead of lower-fat options.
- The nuts and cherries are traditional garnishes but completely optional based on your preference.
- Some versions of this cake include banana slices between the pineapple layer and the topping to honor Elvis’s love of peanut butter and banana.
