Pig Eatin Good Cake
Indulge in the ultimate tropical dessert experience with "Pig Eatin' Good Cake," a decadent treat that's as delightfully rich as its name suggests. This easy-to-make cake features a moist yellow cake base infused with the sweet tang of crushed pineapple and a luscious soak of sweetened condensed milk, creating a dessert that's irresistibly juicy and flavorful. Topped with a velvety cream cheese frosting and crowned with toasted coconut flakes, chopped pecans, and extra pineapple, this crowd-pleaser offers a perfect balance of creamy, crunchy, and fruity textures. Ideal for summer parties, potlucks, or holiday gatherings, this chilled cake is a refreshing and indulgent dessert that will have everyone coming back for seconds. With simple ingredients and just 50 minutes from start to finish, "Pig Eatin' Good Cake" is the sweetest way to impress your guests while keeping prep time minimal.
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 20 oz Crushed pineapple with juice
- 14 oz Sweetened condensed milk
- 8 oz Cream cheese, softened
- 2 cups Powdered sugar
- 0.5 cup Butter, softened
- 1 tsp Vanilla extract
- 1 cup Toasted coconut flakes
- 1 cup Chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, substituting the water with 1 cup of the crushed pineapple juice. Add eggs and vegetable oil, and mix until smooth.
Stir in the crushed pineapple (reserving about 1/4 cup for topping). Pour the batter into the prepared baking dish and spread evenly.
Bake the cake in the preheated oven for 28–30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is still warm, use a skewer or fork to poke holes across the surface of the cake. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let the cake cool completely in the pan.
In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Spread the frosting evenly over the cooled cake.
Top the frosted cake with the reserved crushed pineapple, toasted coconut flakes, and chopped pecans.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy your Pig Eatin' Good Cake!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 61.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
