Here’s a classic Southern Pig Pickin’ Cake recipe in detail. It’s a light, fruity, creamy dessert that’s especially popular at BBQs and pig pickin’s (hence the name), potlucks, and summertime gatherings.
🧁 Classic Pig Pickin’ Cake Recipe
🍰 Cake Layer Ingredients:
-
1 box yellow cake mix (15.25 oz)
-
1 can mandarin oranges (11 oz), with juice
-
4 large eggs
-
½ cup vegetable oil
🍊 Frosting Layer Ingredients:
-
1 tub Cool Whip (8 oz), thawed
-
1 can crushed pineapple (20 oz), with juice
-
1 package instant vanilla pudding mix (3.4 oz)
📝 Instructions:
🔹 Step 1: Make the Cake Batter
-
Preheat oven to 350°F (175°C).
-
In a large mixing bowl, combine:
-
Yellow cake mix
-
Undrained mandarin oranges
-
Eggs
-
Vegetable oil
-
-
Mix with an electric mixer on medium speed for 2–3 minutes, until well combined. The oranges will break up and blend into the batter.
-
Pour the batter evenly into a greased 9×13-inch baking pan.
🔹 Step 2: Bake the Cake
-
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool completely in the pan.
🔹 Step 3: Prepare the Frosting
-
In a medium bowl, combine:
-
Undrained crushed pineapple
-
Instant vanilla pudding mix
-
-
Stir well until the pudding starts to thicken slightly (1–2 minutes).
-
Gently fold in the Cool Whip until fully incorporated.
-
Don’t overmix; keep it light and fluffy.
-
🔹 Step 4: Frost the Cake
-
Once the cake is completely cooled, spread the frosting evenly over the top.
-
Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
🌟 Optional Garnishes:
-
Extra mandarin orange segments on top
-
Toasted coconut flakes
-
Chopped pecans
🧊 Storage:
-
Store covered in the refrigerator.
-
Best enjoyed within 3–4 days.
✅ Tips:
-
Don’t drain the fruit! The juices are key to the cake’s moisture and flavor.
-
This cake gets better the longer it chills.
-
You can use homemade whipped cream in place of Cool Whip, but it may not hold up as long in the fridge.