Classic Pig Pickin’ Cake

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Cooling + Chill Time: 1 hour (recommended)

• Total Time: 1 hour 45 minutes

• Servings: 12–15

• Difficulty Level: Easy

• Intensity: Low – Beginner-friendly

• Cuisine Type: Southern American

• Best Season: Spring & Summer (but welcome year-round!)

What Is a Pig Pickin’ Cake?

Despite the unusual name, Pig Pickin’ Cake is a light, fruity, and wonderfully creamy dessert that’s been a staple of Southern potlucks, picnics, family reunions, and—of course—pig pickin’s (a.k.a. whole hog BBQs).

It starts with a box of yellow cake mix, gets a flavor boost from mandarin oranges, and finishes with a dreamy whipped topping made with crushed pineapple and vanilla pudding. The result? A super moist, refreshingly fruity cake with a nostalgic flavor that always disappears fast.

And don’t worry—there are no pigs in this cake. The name comes from its popularity at barbecues where people “pick” pork straight from a whole roasted pig.

Ingredients

You only need a handful of pantry-friendly ingredients to make this Southern classic.

For the Cake:

• 1 box (15.25 oz) yellow cake mix

• 1 can (11 oz) mandarin oranges, undrained

• ½ cup vegetable oil

• 4 large eggs

For the Frosting:

• 1 can (20 oz) crushed pineapple, undrained

• 1 box (3.4 oz) instant vanilla pudding mix (not prepared)

• 1 tub (8 oz) whipped topping (Cool Whip), thawed

Optional Garnishes (Make It Fancy):

• Additional mandarin orange slices

• Crushed pecans or toasted coconut

• Maraschino cherries

• Fresh mint leaves (for a touch of green)

Equipment Needed

• Mixing bowls

• Hand or stand mixer

• Rubber spatula

• 9×13-inch baking pan (or two 9-inch round cake pans)

• Wire rack for cooling

• Refrigerator for chilling

How to Make Classic Pig Pickin’ Cake

Step 1: Preheat Oven and Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or spray it with baking spray. You can also use two 9-inch round pans if you prefer a layered cake.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine:

• Yellow cake mix

• Undrained can of mandarin oranges

• Vegetable oil

• Eggs

Use a hand or stand mixer to beat on medium speed for about 2 minutes, until light and well combined. The mandarin oranges will break down slightly, adding flavor and moisture to the batter.

Step 3: Bake the Cake

Pour the batter into your prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack (if using round pans) or let cool completely in the pan if using a 9×13.

Step 4: Prepare the Frosting

While the cake cools, make the frosting:

1. In a medium bowl, stir together the crushed pineapple (with juice) and dry instant pudding mix.

2. Let it sit for about 5 minutes so the pudding begins to thicken.

3. Fold in the thawed whipped topping until fully combined. The result will be a light, fluffy, tropical-flavored frosting.

Step 5: Frost and Chill

Once the cake is completely cool, spread the pineapple frosting evenly over the top (or between layers if you’re using round pans). For best flavor and texture, refrigerate the frosted cake for at least 1 hour before serving. This allows the flavors to meld and the frosting to set.

Step 6: Garnish and Serve

Just before serving, top the cake with extra mandarin slices, chopped pecans, or a sprinkle of coconut if desired. Slice and serve chilled for a refreshing dessert!

Storage Tips

• Refrigerator: Store leftover cake covered in the refrigerator for up to 4 days.

• Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil. Frost after thawing.

• Make Ahead: This cake actually gets better after a night in the fridge. It’s a great make-ahead option for parties and potlucks.

Serving Suggestions

• Perfect For: BBQs, summer cookouts, family reunions, church potlucks, and Easter or Mother’s Day dessert tables.

• Pair It With: Sweet tea, lemonade, or iced coffee.

• Serve With: Fresh fruit salad, or a scoop of vanilla ice cream on the side.

Recipe Variations

Want to make it your own? Here are some fun twists:

• Make It Layered: Bake in two 9-inch round pans and turn it into a show-stopping double-layer cake.

• Use White Cake Mix: For a lighter base with a similar flavor.

• Try Pineapple Tidbits: Instead of crushed pineapple, for a chunkier texture in the frosting.

• Add Coconut or Chopped Nuts to the batter or frosting for extra texture.

• Make Cupcakes: Divide the batter among cupcake tins and bake for 18–22 minutes. Top each with a swirl of frosting.

Baking Tips for Success

• Don’t Overmix: Overbeating the batter can make the cake dense. Just mix until smooth.

• Let It Chill: The frosting sets up beautifully when the cake is chilled for at least an hour.

• Cool Completely: Always cool the cake before frosting to prevent a runny mess.

• Use Real Whipped Topping: Homemade whipped cream can break down over time—Cool Whip or similar brands are more stable for this recipe.

Nutrition Information (Approximate – Per Serving Based on 15 Servings)

Nutritional values may vary based on specific brands and optional ingredients.