Classic Pig Pickin’ Cake

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Classic Pig Pickin’ Cake: A Southern Favorite Bursting with Citrus and Cream

The Classic Pig Pickin’ Cake is a timeless Southern dessert that brings together the bright, juicy flavors of mandarin oranges and pineapple, layered into a moist, tender yellow cake and topped with an airy, creamy frosting that melts in your mouth. It’s no wonder this easy-to-make cake has earned a beloved spot at countless family gatherings, church socials, cookouts, and—of course—pig pickin’s, the Southern term for whole-hog barbecues.

Despite its unusual name, this cake is all about flavor, texture, and a cool, refreshing bite that’s perfect for warm weather or anytime you need a crowd-pleasing dessert. Once you serve it, be ready for it to disappear fast from the dessert table.

Why It’s Called Pig Pickin’ Cake

The name “Pig Pickin’ Cake” comes from its popularity at Southern pig pickin’ events, where guests would “pick” tender meat off a slow-roasted pig. This light, fruity cake became the go-to dessert to balance out the rich, smoky barbecue. Its refreshing taste and chilled, whipped topping make it the perfect ending to any hearty Southern meal.

Ingredients for Classic Pig Pickin’ Cake

You don’t need any complicated ingredients to make this Southern gem. Most are pantry staples or easy-to-find canned fruits:

  • 1 box yellow cake mix (15.25 oz)
  • 3 large eggs
  • ⅓ cup vegetable or canola oil
  • 1 cup water
  • 2 cans mandarin oranges (11 oz each), drained
  • 1 can crushed pineapple (20 oz), with juice
  • 1 tub frozen whipped topping (16 oz), thawed
  • 1 box instant vanilla pudding mix (3.4 oz)

Step-by-Step Instructions for the Perfect Pig Pickin’ Cake

1. Prepare the Cake Batter

In a large mixing bowl, combine:

  • Yellow cake mix
  • Eggs
  • Oil
  • Water
  • One can of drained mandarin oranges

Using a hand mixer or stand mixer, beat on medium speed until the oranges break down slightly and the batter is smooth. The oranges infuse the cake with natural sweetness and citrusy moisture, giving it a distinctive texture and flavor.

2. Bake the Cake

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking dish.
  • Pour the batter evenly into the pan.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before frosting.

3. Make the Frosting

In a medium bowl, gently mix:

  • Crushed pineapple with its juice
  • Vanilla pudding mix

Let this mixture sit for about 5 minutes to thicken slightly. Then, fold in the thawed whipped topping until smooth and creamy.

The result is a light, fluffy frosting with bits of pineapple in every bite—perfectly sweet and not too heavy.

4. Frost and Chill

  • Once the cake is cool, spread the frosting generously over the top.
  • For best results, refrigerate for at least 2 hours before serving. This helps the flavors meld and gives the cake its signature chilled, refreshing finish.

Why This Cake Is So Irresistible

  • Bright citrus flavor: Mandarin oranges and pineapple offer a tropical twist that makes this cake stand out.
  • Moist, tender crumb: Thanks to the fruit and pudding mixture, the texture is always soft and fluffy.
  • Cool and creamy: The whipped topping makes it light and refreshing, perfect for warm days.
  • Easy to make: Using cake mix and canned fruit simplifies prep without sacrificing taste.
  • Great for crowds: One 9×13 pan can feed a dozen guests or more, making it ideal for potlucks and parties.

Variations and Tips for the Best Pig Pickin’ Cake

1. Layer It Up

Instead of a single sheet cake, divide the batter into two or three 9-inch round cake pans for a layered version. Frost between layers for extra pineapple goodness.

2. Add Extra Texture

Sprinkle some toasted coconut, chopped pecans, or crushed vanilla wafers on top for an added crunch.

3. Swap the Pudding Flavor

While vanilla pudding is classic, you can experiment with cheesecake-flavored or lemon pudding mix for a twist.

4. Make It Ahead

This cake is even better the next day! Make it the night before your event, and store it covered in the fridge.

Frequently Asked Questions

Can I use fresh fruit instead of canned?

You can use fresh pineapple and mandarins, but make sure they are well-drained. The syrup from canned fruit adds flavor and moisture, so be cautious if switching.

Can I freeze Pig Pickin’ Cake?

Yes! Freeze it without the whipped topping for best results. Add frosting after thawing in the fridge.

Is it gluten-free?

Not as written, but you can substitute a gluten-free yellow cake mix to accommodate dietary needs.

Perfect for Every Occasion

From summer barbecues and church picnics to family reunions and birthday parties, this cake fits every event. Its sweet, light flavor and simple prep make it a recipe that gets passed down from generation to generation.

Whether you’re a seasoned Southern cook or just discovering regional favorites, the Classic Pig Pickin’ Cake is a must-try. Every bite brings sunshine and smiles to your table.

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