Elvis Presley Cake (Jailhouse Rock Cake)

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Step 2: Make the Pineapple Mixture

  1. In a saucepan over medium heat, combine the crushed pineapple (with its juice) , granulated sugar , and ½ teaspoon vanilla extract .
  2. Bring the mixture to a boil, stirring occasionally, and let it simmer for 2–3 minutes until slightly thickened. Remove from heat and let it cool slightly.
  3. Pour the warm pineapple mixture evenly over the cooled cake, ensuring it soaks into the poked holes. Spread it gently with a spatula to distribute evenly. Allow the cake to absorb the mixture while you prepare the frosting.

Step 3: Make the Cream Cheese Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy.
  2. Gradually add the powdered sugar , one cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is incorporated, increase the speed and beat until light and fluffy.
  3. Add the ½ teaspoon vanilla extract and mix until combined. Fold in 2 cups of crushed pecans into the frosting for added texture and flavor.

Step 4: Assemble the Cake

  1. Spread the cream cheese frosting evenly over the top of the cake, covering the soaked pineapple layer.
  2. Sprinkle the remaining 1 cup of crushed pecans over the frosted cake for a decorative and crunchy topping.

Step 5: Serve and Enjoy

  1. Slice and serve the cake immediately, or chill it in the refrigerator for an hour to let the flavors meld.
  2. Store leftovers in an airtight container in the refrigerator for up to 3–4 days .

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