Here’s a detailed, unique article for Southern-Style Pig Pickin’ Cake—a classic Southern dessert that’s festive, fruity, and irresistibly indulgent.
Southern-Style Pig Pickin’ Cake – A Celebration of Sweet Southern Charm
Southern desserts are known for their hospitality, flavor, and flair—and nothing embodies that better than the Pig Pickin’ Cake. This cake is a showstopper: tender yellow cake layers, a creamy, tangy pineapple filling, coconut, and chopped pecans, all topped with a cloud of whipped frosting. Traditionally served at “pig pickin’” gatherings in the South—barbecues where the main event is a roasted pig—this dessert is now a beloved treat for any occasion.
Despite its fancy appearance, this cake is surprisingly easy to make, and its layers of tropical sweetness and nutty crunch make every bite unforgettable.
Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Pineapple Filling:
- 1 can (20 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- ½ cup granulated sugar
For the Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Extra pecans
- Toasted coconut
- Pineapple chunks
Step-by-Step Method
Step 1 – Bake the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients alternately with milk, beginning and ending with the flour mixture. Mix until just combined—don’t overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
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