The Classic Pig Pickin Cake

The Classic Pig Pickin’ Cake – A Sweet Southern Tradition!

Looking for a cake that’s light, fruity, and irresistibly creamy? The Pig Pickin’ Cake is a beloved Southern dessert that perfectly blends bright citrus flavors with a moist, tender cake. Often served at Southern barbecues known as “pig pickins,” this cake has become a summer staple for potlucks, cookouts, and holiday gatherings.

 Ingredients

For the cake:

• 1 box yellow cake mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 can (11 oz) mandarin oranges with juice
• 1 tsp vanilla extract (optional for added flavor)

For the frosting:

• 1 can (20 oz) crushed pineapple with juice
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 tub (8 oz) Cool Whip (or any whipped topping), thawed
• Extra mandarin orange slices or pineapple chunks for garnish (optional)

 Instructions

 Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two round 9-inch pans for a layered version).
2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and entire can of mandarin oranges (including juice).
3. Beat on medium speed for 2-3 minutes, until the oranges break up and the batter is smooth and slightly fluffy.
4. Pour the batter into your prepared pan and spread evenly.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan on a wire rack before frosting.

 Step 2: Make the Frosting

1. In a large bowl, combine crushed pineapple (with juice) and instant vanilla pudding mix.
2. Stir until the pudding begins to thicken.
3. Gently fold in the thawed Cool Whip until well blended and fluffy.
4. Chill the frosting in the refrigerator for about 30 minutes for best results.

 Step 3: Assemble and Serve

1. Spread the pineapple-pudding frosting evenly over the cooled cake.
2. Garnish with mandarin orange slices or pineapple tidbits if desired.
3. Refrigerate for at least 2 hours before serving. This cake tastes even better the next day!

 Tips for the Best Pig Pickin’ Cake

• Make it ahead: It gets moister and more flavorful when chilled overnight.
• Want a layer cake? Divide the batter into two 9-inch round pans and frost between the layers.
• Add crunch: Top with chopped pecans or shredded coconut for a Southern twist.
• Lighten it up: Use light Cool Whip and sugar-free pudding mix for a lower-calorie option.

 Why It’s Called “Pig Pickin’ Cake”

The name comes from traditional Southern pig roast gatherings, called “pig pickins,” where a whole pig is slow-roasted and guests pick off pieces of meat. This fruity, chilled cake was often served afterward to balance the richness of the barbecue. Despite the name, it contains no pork—just pure sunshine in every bite!