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–+ servings

Pig Pickin Cake

A classic Southern pig pickin cake with three layers of yellow cake topped with whipped topping and pineapple. Perfect for summer barbecues!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 3 15.25 ounce packages yellow cake mix
  • 9 large eggs
  • 1½ cups vegetable oil
  • 2 cups water
  • 1 20 ounce can crushed pineapple, drained
  • 2 cups frozen whipped topping thawed
  • ½ cup chopped pecans optional garnish
  • Maraschino cherries for decoration

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine cake mixes, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
  3. Divide batter evenly among the pans. Bake for 22–25 minutes or until a toothpick comes out clean. Cool on wire racks.
  4. Place first cake layer on a serving platter. Spread with one-third of the drained pineapple.
  5. Dollop and gently spread one cup of whipped topping over the pineapple. Repeat for the next layer.
  6. Top the third layer with remaining pineapple and whipped topping. Sprinkle pecans and place cherries on top.
  7. Refrigerate for at least 1 hour before slicing. Enjoy chilled.
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