What is an Elvis Presley Cake?

The Elvis Presley Cake, often called Jailhouse Rock Cake, is a beloved Southern dessert featuring a moist sheet cake batter enriched with mashed bananas, crushed pineapple, and chopped pecans. It's typically topped with a luscious cream cheese frosting.

Why is it also called Jailhouse Rock Cake?

The nickname 'Jailhouse Rock Cake' is a fun nod to one of Elvis Presley's iconic songs and movies. While Elvis loved many Southern comfort foods, this particular cake's association with him has led to its popular alternate name, making it a playful tribute to the King of Rock and Roll.

Can I make this cake ahead of time?

Absolutely! The Elvis Presley Cake is an excellent make-ahead dessert. You can bake the cake layers a day in advance, allow them to cool completely, wrap them tightly, and store them at room temperature. The cream cheese frosting can also be prepared a day ahead and refrigerated. Assemble and frost the cake just a few hours before serving for the best results.

How should I store leftover Elvis Presley Cake?

Due to the cream cheese frosting, leftover Elvis Presley Cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, allow slices to come to room temperature for about 15-20 minutes before serving.

The King's Favorite: Authentic Elvis Presley Cake (Jailhouse Rock Cake) Recipe

Description

A decadent Southern sheet cake featuring mashed bananas, crushed pineapple, and toasted pecans, topped with a rich cream cheese frosting, famously associated with Elvis Presley.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
1 (20 ounce) can crushed pineapple, undrained
1 cup chopped pecans, divided
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Step 3: In a separate medium bowl, beat the eggs, vegetable oil, mashed bananas, undrained crushed pineapple, and 1/2 cup of the chopped pecans until well combined. Stir in 1 teaspoon of vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Do not overmix.
Step 5: Pour the batter into the prepared baking pan and spread evenly.
Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
Step 7: To make the frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
Step 8: Gradually add the powdered sugar, mixing until smooth. Beat in 1 teaspoon of vanilla extract and a pinch of salt.
Step 9: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Step 10: Sprinkle the remaining 1/2 cup of chopped pecans over the frosting before serving.

Notes

For the best flavor, ensure your bananas are very ripe with brown spots. Toasting the pecans for a few minutes in a dry pan before chopping can enhance their nutty flavor. This cake tastes even better the next day once the flavors have had a chance to meld.

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 45g
Sodium: 250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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