This cake, a nod to Elvis Presley and his iconic “Jailhouse Rock,” is a delightful pineapple poke cake layered with a rich cream cheese frosting and topped with crunchy pecans, reminiscent of Elvis’s love for Southern desserts. Here’s how to make it:
Ingredients:
For the Cake:
1 box yellow or white cake mix (plus required ingredients per box, typically eggs, oil, and water)
1 can (20 oz) crushed pineapple (do not drain)
For the Topping:
1 cup granulated sugar
1/2 cup butter (1 stick)
1 can (5 oz) evaporated milk
1 cup shredded sweetened coconut
1 cup chopped pecans
For the Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1/2 tsp vanilla extract
Additional crushed pecans for garnish
Instructions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan. Make the cake mix according to package instructions, then fold in the crushed pineapple (with juice) before baking. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly, then poke holes across the surface with a fork or the handle of a wooden spoon.
Pineapple Topping: In a saucepan over medium heat, combine sugar, butter, and evaporated milk, stirring constantly until it boils. Add shredded coconut and pecans, then remove from heat. Pour this topping over the cake, allowing it to seep into the holes.
Make the Frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, blending until smooth and creamy. Spread this frosting evenly over the cooled, pineapple-soaked cake.
Garnish and Chill: Sprinkle extra chopped pecans on top of the frosting for added crunch. Refrigerate for at least 6 hours (or overnight) to let the flavors meld.This cake is best enjoyed chilled, with each bite bursting with the tropical notes of pineapple and coconut, the creaminess of the frosting, and a satisfying pecan crunch. Perfect for family gatherings or a tribute to the King of Rock himself!