Classic Pig Pickin’ Cake is a beloved Southern dessert known for its light, fruity flavor and moist texture. Despite the odd name (it originated as a popular dessert at pig pickin’s — Southern BBQ gatherings), it’s a refreshing and easy-to-make treat.
Here’s a traditional recipe:
🧁 Classic Pig Pickin’ Cake Recipe
Ingredients
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 1 can mandarin oranges (11 oz), undrained
- 4 large eggs
- ½ cup vegetable oil
For the frosting:
- 1 container Cool Whip (8 oz), thawed
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 can crushed pineapple (20 oz), undrained
🥣 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
- Make the cake batter:
- In a large bowl, combine cake mix, mandarin oranges (with juice), eggs, and oil.
- Beat with a mixer on medium speed until well blended. The oranges will break up into small pieces.
- Bake:
- Pour the batter into prepared pan(s).
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Make the frosting:
- In a medium bowl, mix the instant pudding mix with the crushed pineapple (with juice).
- Fold in the Cool Whip until smooth and creamy.
- Chill in the refrigerator for about 15 minutes to thicken.
- Assemble the cake:
- Spread the frosting over the cooled cake.
- Chill for at least 2 hours before serving (overnight is even better).
🍊 Tips & Variations
- Add shredded coconut or chopped pecans to the frosting for extra texture.
- Use pineapple-flavored pudding instead of vanilla for a more tropical twist.
- You can layer this as a layer cake or keep it simple in a sheet pan.
Would you like a printable version or a variation (e.g., gluten-free, made from scratch)?