This moist Elvis Presley cake brings together soft white cake, tangy crushed pineapple, and a rich cream-cheese-pecan frosting. The simple poke-and-pour method soaks the crumb with tropical sweetness, making each bite sing with flavor.
Table of contents
Elvis Presley Cake
Course: BakesCuisine: AmericanDifficulty: Easy12
15
minutes30
minutes45
minutes420
kcal45
minutesA vintage pineapple poke cake crowned with creamy pecan frosting—easy enough for weeknights, show-stopping enough for potlucks.
Ingredients
1 (15.25-oz) box white cake mix, plus ingredients on box
1 (8-oz) can crushed pineapple with juice
2 cups white sugar
1 (8-oz) block cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Prepare cake mix as directed on the package. Pour into the pan and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Combine crushed pineapple and white sugar in a saucepan. Bring to a gentle boil for 2 minutes, stirring occasionally.
- Poke cooled cake all over with a fork. Spoon hot pineapple mixture evenly on top, letting it soak in.
- Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar; beat until fluffy. Mix in vanilla, then fold in pecans.
- Spread frosting over the pineapple layer. Chill 30 minutes for cleaner slices.
What You’ll Need
Gather these pantry staples and a few tools before you start:
- White cake mix (15.25 oz) + eggs, oil, water
- Crushed pineapple in juice (8 oz can)
- White granulated sugar
- Cream cheese (softened)
- Unsalted butter (softened)
- Confectioners’ sugar
- Pure vanilla extract
- Chopped pecans
- 9×13-inch baking pan
- Medium saucepan
- Electric hand mixer or stand mixer
- Fork or skewer for poking
Detailed Cooking Instructions
Time needed: 45 minutes
A quick pineapple poke cake topped with fluffy cream-cheese frosting.
- Bake base
Prepare and bake white cake mix in a greased 9×13-inch pan; cool completely.
- Make pineapple syrup
Simmer crushed pineapple with sugar for 2 minutes.
- Soak cake
Poke cake, then spoon hot pineapple syrup over the surface.
- Whip frosting
Beat cream cheese and butter; add confectioners’ sugar, vanilla, and pecans.
- Finish & chill
Spread frosting over cake and chill 30 minutes before serving.
Tips & Tricks
- Sugar control: Cut the white sugar to 1 cup if you prefer a less-sweet pineapple layer.
- No pecans? Walnuts or toasted coconut offer a tasty swap while keeping the classic Elvis vibe.
- Make-ahead: Bake and frost up to a day early; chill overnight for deeper flavor.
- How to reheat leftovers: Bring slices to room temperature for 15 minutes; the frosting softens nicely.
- Pudding variation: For an “Elvis Presley cake recipe with pudding,” whisk a small box of instant vanilla pudding into the cake batter before baking for extra moisture.
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Frequently Asked Questions
Many folks call it u0022Jailhouse Rock cakeu0022 because the pineapple topping was popular at gatherings when Elvis released that hit.
He loved peanut butter and banana sandwiches, yet stories say he also enjoyed this pineapple poke cake at family events.
Reports from 1967 place the price near $3,200 (about $27,000 today). It was a lavish, six-tier fruitcake.
His go-to comfort meal was a grilled peanut butter, banana, and bacon sandwich, often served with honey.
Save This Recipe for Later
If this cake hits the right note, pin it for your next gathering or print the recipe card to keep in your cookbook.
Pin it here