Elvis Presley Cake, also known as Jailhouse Rock Cake, is a Southern-style dessert that’s rich, fruity, creamy, and irresistibly sweet—just like the King himself would’ve liked it. Starting with a simple yellow cake base and layered with crushed pineapple, vanilla pudding, and whipped topping, this retro cake is easy to make and always a crowd favorite.

Why You’ll Love This Recipe

I love this cake because it’s a delicious blast from the past. It’s incredibly moist thanks to the pineapple topping, and the creamy pudding and whipped layer makes it feel like a chilled, decadent treat. It’s also the kind of dessert I can whip up quickly using mostly pantry staples, and I never have to worry about leftovers—it always disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow cake mix (plus eggs, oil, and water as directed on the box)
Crushed pineapple with juice
Granulated sugar
Instant vanilla pudding mix
Cold milk
Cream cheese, softened
Whipped topping (like Cool Whip)
Chopped pecans or walnuts (optional)
Maraschino cherries or shredded coconut (optional for garnish)

directions

I prepare the yellow cake mix according to the box instructions and bake it in a 9×13-inch pan.
While the cake is baking, I heat the crushed pineapple (with juice) and sugar in a saucepan until it comes to a gentle boil, then set it aside.
As soon as the cake comes out of the oven, I poke holes all over the top using a fork and pour the warm pineapple mixture evenly over the cake.
I let the cake cool completely to room temperature.
In a separate bowl, I beat the softened cream cheese until smooth, then mix in the vanilla pudding and cold milk until thickened.
I gently fold in the whipped topping to create a fluffy frosting layer.
I spread this mixture over the cooled cake and sprinkle chopped nuts or coconut on top if I’m feeling fancy.
I chill the cake for at least 2 hours before serving—it’s best served cold.

Servings and timing

This cake serves 12–15 people. It takes about 10–15 minutes to prep, 30–35 minutes to bake, and at least 2 hours to chill, so I usually plan for about 3 hours total from start to serve.

Variations

Sometimes I use a white cake mix instead of yellow for a lighter flavor, or add sliced bananas between the pineapple and pudding layers for an even more “Elvis” feel. I’ve also tried a coconut pudding variation, which gives it a tropical twist. When I want extra crunch, I toast the pecans before sprinkling them on top.

storage/reheating

I keep this cake stored in the fridge, covered, for up to 4 days. Since it’s served cold, there’s no need to reheat—just slice and enjoy straight from the fridge. It actually tastes even better the next day once all the flavors have had time to settle.

Elvis Presley Cake (Jailhouse Rock Cake)

FAQs

Why is it called Elvis Presley Cake?

The cake is named after Elvis because of its Southern roots and use of pineapple, one of his favorite ingredients. It’s also sweet and rich—just like his music style.

Can I make this cake from scratch instead of using a mix?

Yes, I sometimes use a homemade yellow cake base, but the boxed version works great for saving time and still tastes delicious.

Do I have to poke holes in the cake?

I always do, because it helps the pineapple syrup soak in and keeps the cake super moist and flavorful.

Can I freeze this cake?

I don’t usually freeze it because of the cream cheese and whipped topping, but if I freeze just the cake and pineapple layer, I can frost it later when ready to serve.

What can I serve this with?

I serve it just as it is, but it goes great with a cup of coffee or as a cool finish after a hearty Southern meal.

Conclusion

Elvis Presley Cake is one of those nostalgic desserts that never goes out of style. It’s rich, refreshing, and so easy to make, with layers of flavor that come together perfectly. Whether I’m bringing it to a party or making it for a weekend treat, it always gets people talking—and asking for the recipe.