Elvis Presley Cake (Jailhouse Rock Cake)

The Elvis Presley Cake, also playfully known as the Jailhouse Rock Cake, is a nostalgic Southern dessert that’s as sweet and indulgent as the King himself. Built on a soft white cake base and topped with a gooey crushed pineapple layer, creamy vanilla pudding, and whipped topping, this cake brings bold flavor with every bite. It’s rich, fruity, and topped with chopped pecans for that final rock ‘n’ roll crunch.

Why You’ll Love This Recipe

I love how quick and simple this cake is to throw together, especially when I’m short on time but still want something that feels special. The crushed pineapple adds a natural sweetness and moisture to the base, making every bite juicy and flavorful. The creamy pudding and Cool Whip topping give it that Southern potluck vibe, and the pecans on top seal the deal with crunch and nuttiness. It’s perfect for parties, holidays, or anytime I’m craving a little nostalgia.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White cake mix
• Eggs (as required by cake mix instructions)
• Oil (as required by cake mix instructions)
• Water (as required by cake mix instructions)
• 8 oz can crushed pineapple (with juice)
• 1 cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 1½ cups cold milk
• 8 oz Cool Whip (or whipped topping)
• ½ cup chopped pecans (optional)

Directions

Step 1: Bake the cake
I prepare the white cake mix according to the box instructions—usually by combining the mix with eggs, oil, and water. I pour it into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean. Once baked, I let it cool slightly.

Step 2: Add the pineapple layer
While the cake is still warm, I poke holes all over the surface using a fork. Then, I heat the crushed pineapple (with juice) and granulated sugar in a saucepan until it begins to bubble. I pour this mixture evenly over the warm cake, letting it soak in.

Step 3: Add the pudding layer
Once the cake is fully cooled, I whisk the vanilla pudding mix with cold milk until thick. I spread this creamy layer over the pineapple-soaked cake.

Step 4: Add the topping
I spread Cool Whip over the pudding layer and sprinkle chopped pecans on top. I chill the cake for at least an hour before serving so all the layers can set and the flavors meld.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 45 minutes

Variations

Sometimes I swap out the vanilla pudding for banana pudding to really play into the Elvis theme—he loved peanut butter and bananas, after all. I’ve also added a thin drizzle of caramel sauce on top or mixed some toasted coconut into the Cool Whip for extra texture. If I want to lighten it up, I use sugar-free pudding and a light whipped topping.

Storage/Reheating

I keep this cake refrigerated, tightly covered, for up to 4 days. The layers stay moist and flavorful. I never freeze it because the pudding and whipped topping don’t hold up well to thawing. It’s best served cold or at room temperature.

FAQs

Can I make this cake a day ahead?

Yes, I actually prefer making it a day in advance. The flavors develop even more overnight, and the pineapple has time to soak into the cake.

Can I use fresh pineapple instead of canned?

I could, but I’d need to cook it down with a bit of sugar and juice to mimic the consistency and sweetness of the canned version. It’s definitely more convenient to use the can.

What can I substitute for Cool Whip?

I sometimes make homemade whipped cream with heavy cream and a touch of powdered sugar. It’s a bit less stable than Cool Whip but works great if I serve it the same day.

Do I have to poke holes in the cake?

Yes, I do it so the warm pineapple mixture can really soak in and flavor the entire cake. Skipping that step would keep the layers more separate and less moist.

What kind of nuts can I use besides pecans?

I’ve used chopped walnuts before, and they work great. If I want something more neutral, I go for sliced almonds or leave them out entirely.

Conclusion

This Elvis Presley Cake hits all the right notes—sweet, nostalgic, and easy to make. I love how it combines simple pantry ingredients into something that feels like a celebration. Whether I’m honoring the King of Rock ‘n’ Roll or just treating myself to a retro dessert, this cake always delivers big flavor with minimal effort.

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