Ah, you’re talking about the classic Pig Pickin’ Cake—a Southern dessert that’s light, fluffy, and packed with pineapple flavor. Despite the quirky name, there’s no pork involved; it’s a crowd-pleasing yellow cake layered with pineapple, coconut, and whipped topping.
Pig Pickin’ Cake
Ingredients (9×13-inch pan)
Cake
- 1 box yellow cake mix (or homemade yellow cake)
- 1 cup crushed pineapple, undrained
- 3 large eggs
- ½ cup vegetable oil
Filling & Topping
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip or homemade whipped cream)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Make the cake
- In a large bowl, combine yellow cake mix, eggs, oil, and undrained pineapple.
- Mix until smooth.
- Pour into prepared pan and bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cake cool completely.
- Prepare the cream cheese layer
- In a medium bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix until creamy.
- Gently fold in whipped topping until combined.
- Assemble the cake
- Spread the cream cheese mixture over the cooled cake.
- Sprinkle shredded coconut over the top.
- Optionally, sprinkle chopped pecans for crunch.
- Chill & serve
Refrigerate at least 2 hours (or overnight) to allow flavors to meld. Cut into squares and serve chilled.
Tips
- For extra pineapple flavor, fold in a little crushed pineapple into the cream cheese mixture.
- You can toast the coconut slightly for added aroma and flavor.
- This cake is perfect for summer cookouts or potlucks—light, refreshing, and easy to make ahead.
If you want, I can also give a layered Pig Pickin’ Cake with pineapple pudding and whipped topping version that’s extra creamy and almost like a trifle—super indulgent and very festive.
Do you want me to do that?
