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

For cake:
Preheat oven to 350
Grease and flour pans
Combine all ingredients in large bowl, mixing just until smooth.(1 minute with an electric mixer, scrape down, then 2 minutes more)
bake at 350 until springs back when touched approx.27-29 minutes
For Frosting:
Combine cool whip, pineapple with juice, and pudding in a large bowl until well mixed. Chill for 10-15 minutes
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.

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?

Yes use a large can of pineapple. Also if you like a thicker frosting add another box of pudding. Hope you enjoy it !