Description
Jailhouse Rock Cake is a retro Southern-style dessert featuring a crunchy pecan and graham cracker crust, a tangy pineapple filling, and a rich cream cheese frosting. It’s an easy, no-fuss recipe perfect for gatherings, potlucks, or holiday tables, delivering layers of nostalgic flavor and texture in every bite.
Ingredients
Scale
- 2 cups crushed pecans: Adds crunch and nutty richness to crust and topping
- 1/2 cup graham cracker crumbs: Provides structure and buttery base
- 1/4 cup granulated sugar: Sweetens the crust
- 1/2 cup melted butter: Binds crust and adds richness
- 8 oz can crushed pineapple (with juice): Delivers tangy sweetness and moisture to filling
- 1 cup granulated sugar: Sweetens the pineapple layer
- 1/2 teaspoon vanilla extract: Enhances flavor in pineapple and frosting
- 8 oz cream cheese, softened: Base for creamy, tangy frosting
- 1/2 cup butter, softened: Adds creaminess and structure to frosting
- 3 cups powdered sugar: Sweetens and thickens frosting
- 1 cup crushed pecans (folded into frosting): Adds crunch to the frosting
- 1 cup crushed pecans (for topping): Final nutty layer for flavor and texture
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups crushed pecans, 1/2 cup graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter.
- Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes. Let it cool completely.
- In a saucepan, mix 8 oz crushed pineapple (with juice), 1 cup granulated sugar, and 1/2 tsp vanilla extract. Bring to a boil, then simmer until slightly thickened.
- Spread the pineapple mixture evenly over the cooled crust. Allow it to cool completely.
- In a bowl, beat 8 oz softened cream cheese and 1/2 cup softened butter until smooth.
- Gradually add 3 cups powdered sugar and 1/2 tsp vanilla extract. Mix until fully combined.
- Fold in 1 cup crushed pecans into the frosting mixture.
- Spread the cream cheese frosting over the cooled pineapple layer.
- Sprinkle the remaining 1 cup crushed pecans over the top.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Make sure each layer is completely cooled before adding the next.
- Toasting the pecans enhances their flavor and crunch.
- Chill overnight for best results and easy slicing.
- Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake with Partial Bake
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg