Description
Moist, fruity, and loaded with Southern charm — this Elvis Presley Cake (Jailhouse Rock Cake) is a tribute to the King’s favorite flavors. Crushed pineapple, bananas, toasted pecans, and a creamy frosting turn this cake into a rock-and-roll legend on your plate.
Ingredients
Scale
- 1 box yellow cake mix (or gluten-free version)
- 1 can (20 oz) crushed pineapple in juice, undrained
- 2 ripe bananas, mashed
- ½ cup chopped toasted pecans
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp pineapple juice (optional, for brushing the cake)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the Batter: In a large bowl, mix cake mix, crushed pineapple (with juice), mashed bananas, and pecans until just combined. Do not overmix.
- Bake: Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean. Let cool.
- Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy. Chill for 15 minutes before spreading.
- Frost & Serve: Brush cooled cake with pineapple juice (optional) and spread frosting evenly. Garnish with extra pecans if desired.
Notes
Tip: For extra flair, stir ¼ cup shredded coconut into the batter or top with a sprinkle of lime zest. Let the cake cool fully before frosting to keep it smooth and set. Stores well in the fridge for up to 5 days.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: elvis cake, jailhouse rock cake, pineapple banana cake, southern dessert