Tisdale's Pig Cake

This cake is a spring/summer time tradition in our family. It is absolute heaven even if you’re not a big pineapple fan. Enjoy y’all!

Tisdale’s Pig Cake


  • 2 9″ rounds of your favorite yellow or white cake, cooled, leveled and torted in 1/2 (4 layers total)
  • personally like the cake mix Dr.’s basic yellow pound or the Bride’s cake. I am including my own tailored version of the bride’s here)
  • Bride’s Cake:
  • flour and shortening for pans
  • 1 pkg. (18.25 oz.) Duncan Hines plain white cake mix
  • 1 cup 2% milk
  • 8 tbsp. salted Butter, melted
  • 2/3 cup liquid eggs (ex. egg beaters etc.)
  • 3 Tsp. Real vanilla extract
  • Frosting:

  • 2 x Large tubs of cool whip
  • 1 can of crushed pineapple with juice,
  • 2 x 4 oz. pkgs of instant vanilla pudding


  1. For cake:
  2. Preheat oven to 350
  3. Grease and flour pans
  4. Combine all ingredients in large bowl, mixing just until smooth.(1 minute with an electric mixer, scrape down, then 2 minutes more)
  5. bake at 350 until springs back when touched approx.27-29 minutes
  6. For Frosting:
  7. Combine cool whip, pineapple with juice, and pudding in a large bowl until well mixed. Chill for 10-15 minutes
  8. Frost cakes generously, then chill till ready to serve. You can garnish with stemmed marachino cherries and/or toasted pecan halves if you’d like.

Comments (2)


I've been looking for a pineapple cake recipe like this for awhile. Thanks for posting it! Do you use a large can of pineapple?