Description

Elvis Presley Cake, also known as Jailhouse Rock Cake, is a nostalgic and moist pineapple poke cake layered with a creamy vanilla pudding and cream cheese topping. This classic American dessert combines the tropical sweetness of crushed pineapple with a rich cream cheese frosting and optional nuts and cherries for garnish, making it perfect for gatherings or as a make-ahead treat.

Ingredients

Yellow Cake

1 box yellow cake mix (plus eggs, oil, and water as called for on the box)
1 can (20 oz) crushed pineapple in juice, undrained
1 cup granulated sugar

Cream Cheese Pudding Topping

1 package (8 oz) cream cheese, softened
1 box (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
1 container (8 oz) whipped topping (such as Cool Whip), thawed

Optional Garnishes

½ cup chopped pecans or walnuts
Maraschino cherries for garnish

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Instructions

Prepare the Cake: Preheat the oven and prepare the yellow cake mix according to the package directions. Pour the batter into a 9×13-inch baking dish and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Poke Holes in Cake: While the cake is still hot, use a fork or skewer to poke holes all over the surface to allow the pineapple mixture to soak in.
Make Pineapple Syrup: In a medium saucepan over medium heat, combine undrained crushed pineapple and 1 cup of granulated sugar. Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes, stirring occasionally to dissolve the sugar.
Soak Cake with Pineapple: Pour the hot pineapple syrup evenly over the warm cake, letting the juices soak into the holes. Allow the cake to cool completely.
Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the instant vanilla pudding mix and cold milk, then beat until the mixture becomes thick and creamy.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese and pudding mixture until well combined, creating a light and fluffy topping.
Assemble the Cake: Spread the creamy mixture evenly over the cooled pineapple-soaked cake. Sprinkle chopped pecans or walnuts on top if desired.
Chill and Garnish: Refrigerate the cake for at least 2 hours to let the flavors meld and the topping set. Before serving, garnish with maraschino cherries if you like.

Notes

This cake is best made a day ahead to allow the flavors to meld beautifully.
For extra richness, use whole milk in the pudding mixture instead of lower-fat options.
The nuts and cherries are traditional garnishes but completely optional based on your preference.
Some versions of this cake include banana slices between the pineapple layer and the topping to honor Elvis’s love of peanut butter and banana.