Introduction
Classic Pig Pickin’ Cake is a Southern dessert favorite, often served at barbecues, potlucks, and family gatherings. The quirky name comes from its popularity at pig pickin’ events — whole hog roasts where friends and family gather to eat, laugh, and celebrate. This cake is light, fruity, and creamy, with a moist yellow cake base layered with a whipped pineapple and mandarin orange topping. It’s refreshing, easy to make, and always a crowd-pleaser.
Ingredients
For the cake:
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
1 (11 oz) can mandarin oranges with juice
For the topping:
1 (8 oz) tub whipped topping (Cool Whip)
1 (20 oz) can crushed pineapple with juice
1 (3.4 oz) box instant vanilla pudding mix
Instructions
Preheat oven: Heat oven to 350°F (175°C). Grease and flour two 9-inch round pans or a 9×13-inch pan.
Prepare cake batter: In a large mixing bowl, combine cake mix, eggs, oil, and the entire can of mandarin oranges with juice. Beat with a mixer until smooth (the oranges will break apart).
Bake: Pour into prepared pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the topping: In a medium bowl, mix crushed pineapple (with juice) and pudding mix until slightly thickened. Fold in whipped topping until combined.
Assemble: Spread topping evenly over cooled cake. Refrigerate at least 2 hours (or overnight) before serving for best flavor.
Serve: Slice and enjoy chilled.
Description
This Classic Pig Pickin’ Cake is moist, fruity, and refreshing. The mandarin oranges baked into the cake keep it soft and sweet, while the pineapple topping with whipped cream adds a creamy, tropical finish. Light and airy yet indulgent, it’s the perfect dessert for hot summer days or festive gatherings.
Tips and Variations
Pan choice: Make it in a 9×13-inch pan for easy serving or round pans for a layered presentation.
Extra fruity: Stir some shredded coconut or chopped pecans into the topping.
Homemade twist: Use homemade whipped cream instead of store-bought topping for a fresher flavor.
Other fruits: Substitute peaches or fruit cocktail for the oranges to switch things up.
Make ahead: The cake tastes even better the next day as the flavors meld.
Correction
Some versions of this cake suggest draining the fruit, but the juices are essential for both the cake’s moisture and the topping’s flavor. Always use the entire can with juice for best results.
Enjoy
Serve this Classic Pig Pickin’ Cake chilled at barbecues, potlucks, or holiday gatherings. Light, fruity, and refreshing, it’s guaranteed to bring smiles and seconds!