Classic Southern Pig Pickin’ Cake
If you’ve ever attended a Southern gathering, church potluck, or backyard BBQ, chances are you’ve seen the famous Pig Pickin’ Cake on the dessert table. Despite its quirky name, this cake has nothing to do with pork—it’s simply the beloved dessert served at pig roasts (“pig pickin’s”) across the South. Light, fruity, and irresistibly refreshing, this cake combines tender layers infused with mandarin oranges and a creamy pineapple whipped frosting for a dessert that’s both indulgent and perfectly airy.
Whether you’re feeding a crowd or craving something nostalgic and bright, this classic treat delivers a burst of citrus flavor that pairs beautifully with any Southern feast.
Ingredients for Pig Pickin’ Cake
For the Cake
- 1 box yellow cake mix – The base for a soft, moist cake with a tender crumb.
- 1 can (11 oz) mandarin oranges (with juice) – Adds fruity sweetness and moisture.
- 4 large eggs – Provide structure and richness.
- ½ cup vegetable oil – Keeps the cake soft and prevents dryness.
For the Frosting
- 1 container (8 oz) whipped topping (such as Cool Whip) – Creates a light, fluffy texture.
- 1 box (3.4 oz) instant vanilla pudding mix – Adds creaminess and stabilizes the frosting.
- 1 can (20 oz) crushed pineapple (with juice) – Brings tropical sweetness that complements the oranges.
