Classic Pig Pickin Cake

Classic Pig Pickin’ Cake – A Southern Delight That Steals the Show

Craving a sunny slice of the South? The Classic Pig Pickin’ Cake is a staple at Southern BBQs, potlucks, and family gatherings — and despite its quirky name, it’s nothing but sweet, citrusy bliss. With bright mandarin oranges, crushed pineapple, and fluffy whipped topping, this cake is light, refreshing, and wildly easy to make. Whether you’ve got a pig roast or just a sweet tooth, this dessert is always the right choice.

 Light, fruity, and practically effortless — it’s the kind of cake that disappears fast at any event!

Equipment You’ll Need:

• Mixing bowls
• Electric mixer or whisk
• 2 round 9-inch cake pans (or 1 9x13-inch pan)
• Rubber spatula
• Measuring cups and spoons
• Cake stand or tray for serving

Ingredients:

For the Cake:

• 1 box yellow cake mix (15.25 oz)
• ½ cup vegetable oil
• 4 large eggs
• 1 (11 oz) can mandarin oranges (with juice)

For the Frosting:

• 1 (8 oz) container Cool Whip (thawed)
• 1 (20 oz) can crushed pineapple (undrained)
• 1 (3.4 oz) package instant vanilla pudding mix

Optional Toppings:

Extra mandarin orange slices

Shredded coconut

 Instructions:

1.  Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour your cake pans.
2.  Mix the Cake Batter: In a large bowl, beat together the cake mix, oil, eggs, and mandarin oranges (with juice) for about 2 minutes. The oranges should break apart slightly.
3.  Bake: Pour the batter evenly into your pans. Bake for 25–30 minutes for round pans or 30–35 minutes for a 9x13-inch pan, until a toothpick comes out clean. Cool completely.
4.  Make the Frosting: In a bowl, mix pineapple (with juice) and dry pudding mix. Fold in Cool Whip until smooth and fluffy. Chill for 15–20 minutes to set.
5.  Assemble: Frost between cake layers and on top. If using a 9x13, simply spread the frosting evenly over the top.
6.  Chill & Serve: Refrigerate the frosted cake for at least 1 hour (overnight is even better). Slice and serve chilled.

 Tips & Variations:

•  Zest it up: Add 1 tsp orange zest to the batter for extra brightness.
•  Make it tropical: Garnish with shredded coconut for extra texture.
•  Use homemade whipped cream if you prefer, but note the cake should be eaten the same day.
•  Dairy-free option: Swap in a plant-based whipped topping and check your pudding mix for dairy.

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Classic Pig Pickin’ Cake

A Southern-style citrus cake made with yellow cake mix, mandarin oranges, pineapple, and whipped topping. Refreshing, creamy, and crowd-approved!

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Ingredients Equipment Method

Ingredients

  

Cake:

• 1 box yellow cake mix 15.25 oz
• ½ cup vegetable oil
• 4 large eggs
• 1 11 oz can mandarin oranges (with juice)

Frosting:

• 1 8 oz Cool Whip
• 1 20 oz can crushed pineapple (undrained)
• 1 3.4 oz package instant vanilla pudding mix

Optional Toppings:

• Mandarin orange slices
• Shredded coconut

Equipment

• 2 cake pans or 9x13-inch pan
• mixing bowls
• spatula
• electric mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour pans.
2. Mix cake mix, oil, eggs, and mandarin oranges (with juice) until combined.
3. Pour into pans and bake for 25–30 minutes. Let cool.
4. Combine pineapple and pudding mix. Fold in Cool Whip. Chill 15 minutes.
5. Frost cooled cake. Chill at least 1 hour. Garnish if desired and serve.

Pig Pickin’ Cake might have a funny name, but there’s nothing silly about how incredible it tastes. It’s light, fruity, creamy, and nostalgic — like a slice of sunshine you can serve up in minutes. Whether it’s for a Sunday dinner, BBQ party, or just a midweek mood-booster, this Southern gem always delivers joy.