A Southern Vintage Dessert That’s Bursting with Citrus Flavor
If you haven’t met the Classic Pig Pickin’ Cake, it’s time for a proper introduction. This beloved Southern dessert has been a favorite at family gatherings, church potlucks, and backyard barbecues for generations. With its bright citrus notes, light creamy topping, and refreshing fruit flavors, it’s no surprise this cake tends to disappear first at any dessert table.
What Makes This Cake So Special?
The name might be curious—“Pig Pickin’” refers to Southern pig roast gatherings, where this cake often made an appearance as the sweet finale. But make no mistake, this cake has nothing to do with pork! Instead, it’s a light, fruity dessert that balances sweet and tangy flavors in every bite.
Made with a simple yellow cake base that’s infused with mandarin oranges, and topped with a creamy pineapple whipped topping, it’s as easy to make as it is delicious.
Ingredients You’ll Need:
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1 (15.25 oz) box yellow cake mix
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3 large eggs
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⅓ cup vegetable or canola oil
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1 cup water
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2 (11 oz) cans mandarin oranges, drained
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1 (20 oz) can crushed pineapple with juices
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1 (16 oz) tub frozen whipped topping (Cool Whip), thawed
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1 (3.4 oz) box instant vanilla pudding mix
How to Make Classic Pig Pickin’ Cake
Step 1 — Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
Gently fold in one can of drained mandarin oranges—don’t worry if they break apart, they’ll add moisture and flavor.
Step 2 — Bake the Cake
Pour the batter into a greased 9×13-inch baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
Step 3 — Make the Frosting
In a large bowl, whisk together the vanilla pudding mix and crushed pineapple with juicesuntil well combined. Gently fold in the thawed whipped toppinguntil smooth and creamy.
Step 4 — Frost and Chill
Spread the frosting evenly over the cooled cake. For best results, refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set.
Step 5 — Serve and Enjoy!
Top with extra mandarin orange slices or pineapple tidbits for a decorative touch if desired. Serve chilled and watch it disappear.
Tips & Variations:
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Cupcake Option: Pour batter into cupcake liners and adjust baking time to 18–20 minutes.
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Extra Citrus Punch: Add a bit of orange zest to the batter or topping for added zing.
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Make Ahead: This cake is perfect for making a day ahead—actually, it tastes better after chilling overnight.
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Low-Fat Version: Use light whipped topping and sugar-free pudding mix to lighten things up.
Final Thoughts
Whether it’s your first time making a Classic Pig Pickin’ Cake or you’re revisiting a family favorite, this recipe promises a slice of Southern charm with every bite. It’s simple, crowd-pleasing, and always a hit—perfect for any occasion where you want a dessert that stands out without a lot of fuss.