Ah yes! The Classic Pig Pickin’ Cake is a Southern-style, festive cake—light, fluffy, and usually topped with whipped cream and fresh fruit. It’s traditionally served at pig pickin’ parties (barbecues) but works perfectly for any summer gathering. Here’s a full recipe:
Classic Pig Pickin’ Cake
Ingredients (9×13 inch pan)
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the filling/topping:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk (adjust for consistency)
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Optional fruit topping:
- 1–2 cups chopped fresh strawberries, pineapple, or mixed fruit
Instructions
Step 1: Make the cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13 inch pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then beat in vanilla.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, mixing until smooth.
- Pour batter into the prepared pan and bake 35–40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
Step 2: Make the cream cheese frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually.
- Beat in vanilla and milk until creamy.
- Gently fold in the whipped topping for a light, fluffy frosting.
Step 3: Assemble the cake
- Spread the cream cheese frosting evenly over the cooled cake.
- Top with fresh fruit—strawberries are traditional, but pineapple, blueberries, or a mix works beautifully.
Step 4: Chill and serve
- Refrigerate for at least 1 hour before serving. This helps the frosting set and the flavors meld.
- Slice and serve cold.
Tips for Best Results
- For extra flavor, you can soak the cake layers lightly with pineapple juice before frosting.
- Make it a day ahead—the cake tastes even better after sitting overnight in the fridge.
- You can swap half the butter in the frosting for whipped cream for an even lighter texture.
This cake is light, sweet, and fruity, perfect for a summer BBQ or a festive gathering.
If you want, I can also give a shortcut “dump-and-mix” version that’s faster but still fluffy and fruity.
Do you want me to do that?
