Elvis Presley Cake (also known as Jailhouse Rock Cake)

Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz)
• 1 cup crushed pineapple (with juice)
• 1 cup granulated sugar
• ½ cup unsalted butter (1 stick), melted
• 4 large eggs
• 1 teaspoon vanilla extract

For the Pineapple Topping:

• 1 can (20 oz) crushed pineapple (with juice)
• 1 cup granulated sugar

For the Frosting:

• 1 package (8 oz) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, beat together the cake mix, 1 cup crushed pineapple (with juice), sugar, melted butter, eggs, and vanilla extract until smooth.
3. Pour the batter into the prepared baking dish. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
4. While the cake bakes, prepare the pineapple topping:
   • In a saucepan, combine the 20 oz can crushed pineapple (with juice) and 1 cup sugar.
   • Bring to a boil over medium heat, then simmer for 3–5 minutes. Set aside.
5. When the cake comes out of the oven, poke holes all over the top using a fork or skewer.
   • Pour the warm pineapple topping over the hot cake. Let it soak in and cool completely.
6. For the frosting:
   • In a medium bowl, beat the cream cheese and butter until creamy.
   • Add powdered sugar and vanilla extract; beat until smooth and fluffy.
7. Once the cake is cool, spread the frosting evenly on top. Sprinkle with chopped pecans if desired.
8. Chill for 1 hour before serving for best flavor and texture.

Enjoy this nostalgic, moist, and fruity dessert inspired by the King of Rock and Roll himself! 🎸🍍

Let me know if you’d like a printable version or any substitutions!