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Elvis Presley Cake (Jailhouse Rock Cake) Recipe

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This recipe for Elvis Presley Cake (Jailhouse Rock Cake) is from Cooking with Pam and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

White Cake Mix
8 oz can Crushed Pineapple (with juice)
1 cup Granulated Sugar
½ tsp Vanilla Extract (for pineapple mixture)
8 oz package Cream Cheese, softened
½ cup Butter, softened
3 cups Powdered Sugar
½ tsp Vanilla Extract (for frosting)
3 cups Crushed Pecans
Directions:
Directions:

Bake the Cake: Prepare and bake a white cake according to package directions in your desired cake pan. Once baked, cool the cake and
poke holes throughout with the end of a wooden spoon.
Pineapple Mixture: In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla
extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the
holes.
Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered
sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked
cake.
Garnish: Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
Chill: For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld
together beautifully.

 

 

 

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