Elvis Presley Cake (Jailhouse Rock Cake)

Elvis Presley Cake (Jailhouse Rock Cake)

A deliciously moist cake soaked with pineapple and topped with creamy frosting, this Elvis Presley Cake is as iconic as the King himself!

Ingredients:

For the Cake:

• White Cake Mix
• 8 oz can Crushed Pineapple (with juice)
• 1 cup Granulated Sugar
• ½ tsp Vanilla Extract (for pineapple mixture)

For the Cream Cheese Frosting:

• 8 oz package Cream Cheese, softened
• ½ cup Butter, softened
• 3 cups Powdered Sugar
• ½ tsp Vanilla Extract (for frosting)
• 3 cups Crushed Pecans

Instructions:

1. Bake the Cake:
   Prepare and bake a white cake mix according to the package directions in your desired cake pan. Once baked, allow the cake to cool, then poke holes throughout with the end of a wooden spoon.
2. Pineapple Mixture:
   In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.
3. Cream Cheese Frosting:
   In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked cake.
4. Garnish:
   Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
5. Chill:
   For the best flavor, let the cake set in the refrigerator for at least 6 hours or overnight. This allows all the flavors to meld together beautifully.