Introduction
Pig Pickin’ Cake is a beloved Southern dessert that’s as fun to make as it is to eat. Traditionally served at barbecues, church gatherings, and family reunions, this cake gets its quirky name from being a popular treat at “pig pickin’s”—a Southern-style feast centered around a whole roasted pig. Light, fruity, and refreshingly sweet, this cake pairs moist yellow layers with a creamy, pineapple-infused frosting that’s dotted with juicy mandarin oranges. It’s a cool, crowd-pleasing dessert perfect for warm days and festive occasions.
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Ingredients
For the Cake:
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- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 oz) can mandarin oranges, undrained
For the Frosting:
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 (20 oz) can crushed pineapple, undrained
Instructions
- Prepare the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or a 9×13-inch pan).
- In a large mixing bowl, combine cake mix, eggs, oil, and undrained mandarin oranges. Beat until well blended.
- Bake the Cake
- Pour batter evenly into prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before frosting.
- Make the Frosting
- In a large bowl, stir together whipped topping, pudding mix, and undrained crushed pineapple until well combined and fluffy.
- Assemble the Cake
- If making a layer cake, spread frosting between layers and over the top and sides.
- If making in a 9×13-inch pan, spread frosting evenly over the cooled cake.
- Chill & Serve
- Refrigerate for at least 1–2 hours before serving for best flavor and texture.
Storage Method
- Store Pig Pickin’ Cake covered in the refrigerator for up to 4 days.
- The frosting contains whipped topping and fruit, so it must be kept chilled.
- For longer storage, the unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw before frosting.
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