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Elvis Presley Cake (Jailhouse Rock Cake)

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The Elvis Presley Cake, also known as Jailhouse Rock Cake, is a nostalgic Southern dessert featuring a soft white cake soaked in sweet crushed pineapple, topped with creamy vanilla pudding, whipped topping, and chopped pecans for crunch.

Ingredients

  • 1 box white cake mix
  • Eggs (as required by cake mix instructions)
  • Oil (as required by cake mix instructions)
  • Water (as required by cake mix instructions)
  • 1 can (8 oz) 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)

Instructions

  1. Preheat oven and prepare the white cake mix according to box instructions using eggs, oil, and water.
  2. Pour batter into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean.
  3. While the cake is still warm, poke holes all over the surface using a fork.
  4. In a saucepan, heat the crushed pineapple with juice and granulated sugar until it begins to bubble.
  5. Pour the pineapple mixture evenly over the warm cake and let it soak in.
  6. Allow the cake to cool completely.
  7. In a bowl, whisk the vanilla pudding mix with cold milk until thickened.
  8. Spread the pudding over the cooled cake.
  9. Top with Cool Whip and sprinkle with chopped pecans.
  10. Chill the cake for at least 1 hour before serving.

Notes

  • Chill the cake well before serving for best texture.
  • Banana pudding can be used instead of vanilla for a fun twist.
  • Homemade whipped cream can replace Cool Whip if serving the same day.
  • Use sugar-free pudding and light topping for a lighter version.
  • Walnuts or almonds can replace pecans, or omit nuts entirely.

Nutrition

Find it online: https://recipesbyliza.com/elvis-presley-cake-jailhouse-rock-cake/