This recipe details how to create the iconic “Elvis Presley Cake,” also affectionately known as “Jailhouse Rock Cake”. This cake is a beloved Southern dessert, rumored to be a favorite of Elvis Presley himself. It’s a moist, flavorful cake featuring layers of moist banana cake, a creamy, luscious pineapple and pecan-infused frosting, and a generous topping of chopped pecans. The image displays a beautifully sliced portion of the cake, revealing its distinct layers of light-colored cake and a thick, rich white frosting studded with pecans. The top of the cake is abundantly decorated with whole and chopped pecans, adding both visual appeal and a delightful crunch. This cake is a perfect blend of sweet, tropical, and nutty flavors, making it a comforting and decadent treat for any occasion, from casual gatherings to special celebrations.
Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow cake mix (or 1 (18.25 oz) box white cake mix for a lighter color)
- 1 large ripe banana, mashed (about ½ cup)
- 1 (20 oz) can crushed pineapple, undrained
- ½ cup (1 stick or 113g) unsalted butter, softened
- 4 large eggs, at room temperature
- Optional: ½ cup chopped pecans (for the cake batter)
For the Pineapple Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup (1 stick or 113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups (about 450g) powdered sugar, sifted
- 1 (8 oz) can crushed pineapple, well-drained (press out excess liquid)
- 1 cup (about 110g) chopped pecans (for frosting and topping)
Equipment:
- 9×13 inch baking pan
- Parchment paper (optional, for easy removal)
- Large mixing bowls (2)
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Serving platter
Instructions:
Part 1: Prepare the Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier removal, leaving an overhang on the sides.
- Combine Cake Ingredients: In a large mixing bowl, combine the dry cake mix, mashed ripe banana, undrained crushed pineapple, softened unsalted butter, and large eggs.
- Mix Batter: Using an electric mixer on medium speed, beat the ingredients for 2-3 minutes, scraping down the sides of the bowl as needed, until the batter is well combined and smooth.
- Add Pecans (Optional): If you’re adding pecans to the cake batter, gently fold in ½ cup of chopped pecans with a spatula.
- Pour and Bake: Pour the cake batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. Do not attempt to frost a warm cake, as the frosting will melt.
Part 2: Prepare the Pineapple Cream Cheese Frosting
- Drain Pineapple: This step is crucial for a thick frosting: open the can of crushed pineapple and place it in a fine-mesh sieve. Press down firmly with the back of a spoon to extract as much liquid as possible. The drier the pineapple, the better your frosting consistency will be.
- Cream Cheese and Butter: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, with no lumps, about 2-3 minutes.
- Add Vanilla: Beat in the vanilla extract until combined.
- Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, one cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth. Continue until all the powdered sugar is added and the frosting is light and fluffy.
- Fold in Pineapple and Pecans: Gently fold in the well-drained crushed pineapple and 1 cup of chopped pecans using a rubber spatula. Mix until just combined.
Part 3: Assemble the Elvis Presley Cake
- Frost Cake: Once the cake is completely cool, spread the pineapple cream cheese frosting evenly over the top and sides of the cake. If you used parchment paper, you can lift the cake out of the pan onto a serving platter before frosting.
- Garnish with Pecans: Generously sprinkle additional chopped pecans over the top of the frosted cake for garnish and added crunch. You can also arrange some whole pecan halves on top for visual appeal.
- Chill: For best results and easier slicing, chill the cake in the refrigerator for at least 1-2 hours before serving to allow the frosting to firm up.
Part 4: Serve and Store
- Serve: Slice the Elvis Presley Cake into squares and serve chilled or at room temperature.
- Store: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese in the frosting. Bring to room temperature for about 15-20 minutes before serving for optimal flavor and texture.