Classic Pig Pickin’ Cake

Classic Pig Pickin’ Cake: The Ultimate Southern Dessert That Melts Hearts

If you’ve never tasted a Pig Pickin’ Cake, prepare yourself for a slice of Southern heaven. Moist yellow cake, vibrant mandarin oranges, and a cloud-like pineapple whipped topping come together in a way that’s simply irresistible.

What Is Pig Pickin’ Cake?

Pig Pickin’ Cake gets its quirky name from traditional Southern pig roasts (“pig pickins”), where this fruity cake was a staple on the dessert table. Over time, it became more than just a potluck item—it became a cherished part of Southern culinary culture.

Light, refreshing, and bursting with citrus flavor, this cake is perfect for summer barbecues, Easter dinners, Sunday church socials, or even as a birthday cake for those who love fruity desserts. Its creamy topping and unique flavor make it stand out from other traditional cakes.

Ingredients and Why Each One Matters

1 box yellow cake mix (15.25 oz) – This forms the soft and tender base of the cake. The yellow mix is buttery and rich, ideal for supporting the fruit additions.

3 large eggs – Eggs provide structure and help the cake rise, giving it that classic light and airy texture.

⅓ cup vegetable or canola oil – Adds necessary moisture, helping keep the cake soft for days after baking.

1 cup water – Helps bind everything and activates the dry cake mix.

2 cans mandarin oranges (11 oz each), drained – These juicy orange segments add bursts of flavor and texture. One can goes into the batter, the other decorates the top.

1 can crushed pineapple with juice (20 oz) – The tropical base of the frosting, it lends tanginess and natural sweetness while keeping the topping fresh.

1 package frozen whipped topping, thawed (16 oz) – This creates a smooth and fluffy frosting that’s refreshing and not too heavy.

1 box instant vanilla pudding mix (3.4 oz) – Thickens the frosting, adds creaminess, and contributes a mellow vanilla depth that pairs beautifully with the fruit.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy release later.

Step 2: Mix the Batter

In a large bowl, combine the yellow cake mix, 3 eggs, ⅓ cup oil, and 1 cup of water. Beat until smooth using a hand mixer or stand mixer.

Next, gently fold in one can of drained mandarin oranges. Beat just until the oranges begin to break up and incorporate into the batter, releasing their juices for added flavor.

Step 3: Bake the Cake

Pour the batter into the prepared baking dish and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack before adding the topping.

Step 4: Make the Topping

In a large mixing bowl, combine the instant vanilla pudding mix with the crushed pineapple and all its juice. Stir until the mixture begins to thicken slightly.

Fold in the thawed whipped topping gently until the frosting is light, creamy, and uniform. Do not overmix.

Step 5: Frost and Decorate

Once the cake is fully cooled, spread the frosting evenly across the top using a spatula.

Finish by decorating with the second can of drained mandarin oranges. Arrange in rows or a circular pattern for a professional look.

Step 6: Chill and Serve

Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld and the frosting to set properly. The longer it chills, the better it tastes!

Why Everyone Falls in Love With This Cake

It’s no-bake frosting makes it super easy for beginners.

Light and refreshing—perfect for hot weather or heavy meals.

Looks impressive with minimal effort. Guests will think you spent hours on it.

Customizable: Add chopped pecans, coconut, or maraschino cherries for extra flair.

Pro Tips for Perfection

For a deeper orange flavor, add a teaspoon of orange zest to the cake batter.

Use cold utensils and bowl when folding in whipped topping to maintain its fluffy consistency.

If you need to prepare ahead, this cake stores well in the refrigerator for up to 3 days.

Make it in cupcake form for individual servings—perfect for parties and picnics!

Serving Suggestions

This fruity cake pairs perfectly with:

Southern sweet tea or iced lemonade

Fresh fruit salad or a light garden salad

Barbecue mains like pulled pork, ribs, or grilled chicken

A scoop of vanilla ice cream on the side for extra indulgence

Serve chilled for the most refreshing experience—especially during the summer months!

FAQs About Pig Pickin’ Cake

Can I use fresh fruit instead of canned?

Yes, but the texture and moisture may vary. Fresh mandarin segments or pineapple must be very ripe and juicy to maintain balance.

Can I freeze Pig Pickin’ Cake?

You can freeze the baked cake base, but it’s best to add the topping fresh after thawing. The whipped topping doesn’t freeze well once mixed.

Is this cake too sweet?

Not at all! The balance of the tart pineapple and mellow whipped topping keeps it from being overly sugary, making it light and satisfying.

Conclusion: A Southern Classic That Deserves a Comeback

Classic Pig Pickin’ Cake is more than just a nostalgic dessert—it’s a celebration of flavor, texture, and Southern hospitality. With its tropical notes, soft cake crumb, and cool creamy topping, it’s a cake you’ll want to make again and again.

Whether you’re planning a summer potluck, a holiday gathering, or just need something sweet and special, this cake never disappoints. Try it today and bring a slice of the South into your kitchen!