The Classic Pig Pickin’ Cake: A Southern Delight That’s More Than Just a Name
Light, fruity, and bursting with Southern charm—this vintage dessert is the sunshine your table has been craving. Whether you’re headed to a summer BBQ, a church potluck, or just craving something sweet and nostalgic, this Pig Pickin’ Cake will steal the show.
A Cake with a Quirky Name and a Rich Tradition
Don’t worry, there’s no pork involved! Named for its popularity at traditional Southern “pig pickin’” events—where whole hogs are slow-roasted and shared—this cake has become a staple dessert thanks to its bright flavors and irresistible texture.
What Makes Pig Pickin’ Cake So Special?
Light and Fluffy: The whipped topping gives it a cloud-like texture that’s easy to love.
Citrusy and Refreshing: Mandarin oranges in the batter and pineapple in the frosting bring bold, juicy flavor.
Effortless to Make: Using a boxed cake mix, it comes together quickly with no stress.
Ingredients (And Why They Matter)
1 box yellow cake mix: A convenient base that saves time and delivers consistency.
4 large eggs: Adds richness and structure to the cake.
1/2 cup vegetable oil: Keeps the cake moist and tender.
1 can (11 oz) mandarin oranges, undrained: Provides a sweet, citrusy punch and natural moisture.
1 container (8 oz) whipped topping (like Cool Whip): Creates that signature light frosting texture.
1 package (3.4 oz) instant vanilla pudding mix: Thickens the frosting and enhances flavor.
1 can (20 oz) crushed pineapple, undrained: Gives the frosting a tangy, tropical finish.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or a 9×13-inch pan.
Mix the batter: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and undrained mandarin oranges. Beat with an electric mixer on medium speed for about 2 minutes, until the oranges break up slightly and the batter is fluffy.
Pour and bake: Divide the batter evenly into the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on wire racks before frosting.
Make the frosting: In a bowl, gently fold together the whipped topping, instant pudding mix, and undrained crushed pineapple until fully combined. Chill for 15–20 minutes to firm up.
Frost the cake: Spread the frosting generously over the cooled cake. If using round pans, stack layers with frosting between and on top.
Chill before serving: Refrigerate for at least 1 hour to set and enhance the flavors.
Pro Tip: For extra orange zing, add a few teaspoons of orange zest to the cake batter!
Serving Suggestions
This cake shines at backyard barbecues, summer potlucks, or Sunday dinners. Pair it with:
Grilled ribs or pulled pork sandwiches
Southern sides like baked beans or coleslaw
Fresh sweet tea or lemonade for a classic combo
Why Everyone Loves Pig Pickin’ Cake
Bright, bold flavors that cut through rich Southern dishes
Make-ahead friendly—perfect after a night in the fridge
Visually appealing with its creamy topping and bits of fruit
Final Thoughts: A Cake That Delivers Every Time
The Classic Pig Pickin’ Cake is more than just a dessert—it’s a Southern tradition wrapped in citrusy joy. Whether you’re reviving memories or starting new ones, this cake brings people together with its simplicity, flavor, and charm. Make it once, and it’ll become a regular in your rotation. Easy to bake, hard to forget!
Share this recipe with friends and family—and don’t be surprised if it disappears before your eyes!