While Elvis Presley’s absolute favorite cake was a dense, Southern-style pound cake—a simple buttery loaf often made by his childhood friend Janelle McComb—the recipe in your image points to a different dessert classic that also bears his name .
The cake in your photo—featuring crushed pineapple and cream cheese frosting—is often called “Elvis Presley Cake” or “Jailhouse Rock Cake” . This is a nostalgic Southern sheet cake that became associated with The King largely because of his well-known fondness for indulgent, comforting sweets and flavors like pineapple and cream cheese .
Unlike the pound cake, which is dense and rich, this version is famous for its incredible moistness, thanks to a sweet pineapple mixture that soaks into the cake after baking .
🍍 Full Recipe: Elvis Presley Cake
This recipe uses the key ingredients from your image to create a deliciously moist and creamy sheet cake, perfect for any gathering .
Yield: 12-15 servings
Chill Time: At least 1 hour
Ingredients
For the Cake & Pineapple Soak:
· 1 box (approx. 15.25 oz) yellow cake mix (+ eggs, oil, and water as called for on the box)
· 1 can (20 oz) crushed pineapple in juice, undrained
· 1 cup granulated sugar
For the Cream Cheese Frosting:
· 1 package (8 oz) cream cheese, softened
· ½ cup (1 stick) unsalted butter, softened
· 3 cups confectioners’ sugar
· 1 tsp vanilla extract
· ½ to 1 cup chopped pecans (optional, for crunch)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the yellow cake mix according to the package directions. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean (about 25-30 minutes) .
- Make the Pineapple Soak: While the cake is baking, combine the undrained crushed pineapple and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat .
- Soak the Cake: As soon as the cake is out of the oven, use a fork or skewer to poke holes all over the top. Slowly pour the hot pineapple mixture over the cake, spreading it evenly so it soaks in. Let the cake cool completely .
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and vanilla, beating until fluffy. If using, fold in the chopped pecans .
- Frost and Chill: Spread the frosting evenly over the cooled cake. For the best flavor and texture, refrigerate for at least 1 hour before serving .
💡 Pro Tips:
· Toast the pecans before adding them to the frosting for a deeper, nuttier flavor .
· This cake tastes even better the next day, as the flavors meld together perfectly .
· For a true “Elvis” twist, consider adding a layer of sliced bananas before frosting .
Let me know if you’d like to try the recipe for Elvis’s favorite pound cake instead!