Introduction
The Pig Pickin’ Cake is a Southern tradition, often served at backyard barbecues, church picnics, and family reunions. With its light and fluffy yellow cake, creamy pineapple topping, and bursts of mandarin oranges, it’s the ultimate refreshing dessert that feels both nostalgic and irresistible.
Ingredients (Serves 12–15)
For the Cake:
- 1 box yellow cake mix
- 1 can (11 oz) mandarin oranges, with juice
- ½ cup vegetable oil
- 4 large eggs
For the Frosting:
- 1 container (8 oz) whipped topping (Cool Whip)
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Prepare cake batter: In a large bowl, combine cake mix, mandarin oranges with juice, oil, and eggs. Beat until well blended. The oranges will break apart, adding flavor and texture.
- Bake: Pour batter into two greased 9-inch round cake pans (or a 9×13 pan). Bake according to cake mix package directions (usually 25–30 minutes at 350°F / 175°C). Allow to cool completely.
- Make frosting: In another bowl, fold together whipped topping, crushed pineapple (with juice), and vanilla pudding mix until smooth and creamy.
- Assemble: Spread frosting generously over cooled cake layers. If using round pans, frost between layers and on top.
- Chill & serve: Refrigerate for at least 2 hours before serving to allow flavors to blend.
Tips & Variations
- Garnish with extra mandarin oranges or pineapple chunks for a pretty presentation.
- Use white cake mix for a lighter flavor or butter cake mix for a richer taste.
- Make it ahead — this cake tastes even better the next day after chilling.
Enjoy !!
