Classic Pig Pickin’ Cake!!!

For the Cake:

  • 1 box (15.25 oz) yellow or white cake mix (plus ingredients listed on the box: eggs, oil, water)
  • OR homemade yellow/white cake recipe of your choice

For the Pineapple Frosting:

  • 1 can (20 oz) crushed pineapple, drained (reserve the juice for another use)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Topping:

  • 1 cup shredded sweetened coconut (optional, for garnish)
  • Optional: Chopped pecans or maraschino cherries for decoration

Step-by-Step Instructions

1. Bake the Cake

  1. Preheat your oven according to the cake mix instructions (usually 350°F/175°C).
  2. Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  3. Prepare the cake batter using the box mix or your homemade recipe.
  4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely in the pan before frosting.

2. Make the Pineapple Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
  3. Stir in the drained crushed pineapple, vanilla extract, and a pinch of salt. Beat on medium-high speed until light and fluffy (about 2–3 minutes).

3. Assemble the Cake

  1. Spread the pineapple frosting evenly over the cooled cake.
  2. Sprinkle shredded coconut over the top of the frosting, pressing gently to help it adhere.
  3. Optional: Decorate with chopped pecans or maraschino cherries for added flair.

4. Chill and Serve

  1. Refrigerate the cake for at least 30 minutes to allow the frosting to set.
  2. Slice and serve chilled or at room temperature.