Elvis Presley’s Jailhouse Rock Cake
Ingredients:
White Cake Mix
8 oz can crushed pineapple (with juice)
1 cup granulated sugar
1/2 teaspoon vanilla extract (for pineapple mixture)
8 oz package cream cheese (softened)
1/2 butter cups (softened)
3 cups powdered sugar
1/2 teaspoon vanilla extract (for frosting)
crushed pecans 3 cups
Elvis Presley’s Jailhouse Rock Cake
Directions:
Bake the cake:
Prepare the white cake according to package instructions and add desired Bake in a cake mold. Once baked, let it cool and then poke holes in it with the tip of a wooden spoon.
Pineapple mixture: In a saucepan, combine crushed pineapple (with juice), 1 cup granulated sugar, and 1/2 teaspoon vanilla extract. Boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, making sure it soaks into the holes.
Cream Cheese Frosting: In a large bowl, mix softened cream cheese and butter until smooth. Gradually add the powdered sugar, remaining vanilla extract, and 2 cups crushed pecans, stirring until well combined. Spread this frosting over the pineapple-dipped cake.
Garnish: Sprinkle remaining 1 cup crushed pecans over cake.
Chill: For best flavor, chill cake in the refrigerator overnight or for at least 6 hours before serving. This allows all the flavors to blend together beautifully.