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Classic Pig Pickin’ Cake: A Southern Celebration in Every Bite

When it comes to Southern desserts, few are as festive and beloved as the Classic Pig Pickin’ Cake. Named after the traditional Southern “pig pickin’” gatherings—outdoor feasts where a whole hog is slow-roasted—this cake is the sweet centerpiece of the celebration. Light, fluffy, and loaded with juicy fruit and creamy frosting, it embodies the spirit of summer, family, and fun.

If you’ve ever wanted to bring a taste of Southern charm to your kitchen, this step-by-step guide will show you how to make a classic pig pickin’ cake that’s just as delightful as the ones served at those legendary backyard feasts.

Ingredients

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 Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups canned pineapple, drained and chopped
• 1 tbsp granulated sugar (optional, depending on sweetness of fruit)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup milk (more as needed for consistency)
• 1 tsp vanilla extract
• Optional: ½ tsp almond extract

Optional Garnish:

• Additional strawberries or pineapple slices
• Toasted coconut flakes
• Chopped pecans

Step-by-Step Method

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy—about 3–4 minutes.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually alternate adding the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.

2. Bake the Cake

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

3. Prepare the Fruit Filling

1. In a medium bowl, combine sliced strawberries and chopped pineapple.
2. Sprinkle with 1 tablespoon of sugar if desired, and stir gently. Set aside to macerate slightly while

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