The Classic Pig Pickin

 

In the heart of Southern hospitality, where family gatherings revolve around food and tradition, few desserts hold as much nostalgic charm as the Classic Pig Pickin’ Cake. Despite its quirky name, this cake is anything but strange. A sunshine-bright, fruity delight layered with citrus flavor and creamy topping, it’s a staple at pig pickins’—a Southern barbecue tradition where a whole pig is roasted and shared among friends and family.

So why is it called “Pig Pickin’ Cake”? Simply put, it was the go-to dessert at these gatherings. The lightness of the cake perfectly balanced the rich, savory barbecue, and soon, the dessert adopted the name of the event itself.

What Makes Pig Pickin’ Cake So Special?

At its core, Pig Pickin’ Cake is a semi-homemade marvel. It starts with a box of yellow cake mix, but what elevates it is the infusion of mandarin oranges, pineapple, and whipped topping, turning it into a moist, tropical-inspired treat. The flavor profile is bright, airy, and just sweet enough to leave everyone reaching for seconds.

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How to Make Classic Pig Pickin’ Cake

Ingredients:

For the Cake:

• 1 box yellow cake mix (15.25 oz)

• 1/2 cup vegetable oil

• 4 large eggs

• 1 (11 oz) can mandarin oranges (with juice)

For the Frosting:

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

• 1 (20 oz) can crushed pineapple (undrained)

• 1 (3.4 oz) package instant vanilla pudding mix

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Instructions:

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch pan for a sheet cake version.

2. Make the Cake Batter:

   • In a large mixing bowl, combine the yellow cake mix, oil, eggs, and mandarin oranges with their juice.

   • Beat on medium speed for about 2 minutes until the batter is smooth and oranges are broken into smaller bits.

3. Bake:

   • Pour the batter evenly into prepared pans.

   • Bake for 25–30 minutes (round pans) or 30–35 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.

   • Let the cake cool completely before frosting.

4. Make the Frosting:

   • In a medium bowl, mix together the crushed pineapple (with juice) and dry vanilla pudding mix.

   • Fold in the whipped topping until smooth and fluffy.

   • Refrigerate the frosting for about 15–20 minutes to firm it up a bit.

5. Assemble and Chill:

   • If using round cake pans, layer the cakes with frosting in between and on top. For a sheet cake, spread frosting evenly over the top.

   • Chill for at least an hour before serving—the flavors deepen and the cake becomes even more moist.

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Tips & Variations:

• Want a zestier twist? Add a teaspoon of orange zest to the batter.

• No Cool Whip? Homemade whipped cream can be used but will be less stable—best if eaten the same day.

• Make it festive: Top with extra mandarin orange slices or shredded coconut for visual appeal and added flavor.

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A Taste of Tradition

The Pig Pickin’ Cake is more than just a dessert—it’s a cultural snapshot of Southern celebration. Its simplicity, combined with vibrant flavors, makes it a crowd-pleaser for everything from Sunday dinners to potlucks and backyard barbecues.

Whether you’ve got a pig roasting in the yard or just want to bring a little Southern sunshine to your table, this cake delivers comfort and joy with every bite. So roll up your sleeves, mix up some citrusy goodness, and enjoy the classic charm of a Pig Pickin’ Cake—no pig required