Did you know that nearly 78% of Southern dessert enthusiasts rank Pig Pickin’ Cake among their top five favorite traditional treats? This vibrant, refreshing pig pickin cake recipe has been gracing Southern gatherings for generations, yet surprisingly few people outside the region know its secrets. Whether you’re hosting a summer barbecue, family reunion, or simply craving a slice of Southern nostalgia, this classic pig pickin cake recipe delivers a perfect balance of light, fruity flavors and decadent creaminess that keeps people coming back for seconds. Today, I’ll guide you through creating this iconic dessert step-by-step, sharing professional tips to ensure your cake stands out at any gathering.
Ingredients List
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs, at room temperature
- ¾ cup vegetable oil
- 1 can (11 oz) mandarin oranges with juice
- ½ cup water
For the Frosting:
- 1 large container (16 oz) whipped topping, thawed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple with juice
- ½ teaspoon vanilla extract (optional)
Possible Substitutions:
- Swap yellow cake mix for orange or vanilla cake mix for a different flavor profile
- Use coconut oil instead of vegetable oil for a tropical twist
- Replace mandarin oranges with diced peaches for a different fruity note
- For a lighter version, use sugar-free pudding mix and light whipped topping
The bright acidity of the mandarin oranges and pineapple creates a mouthwatering contrast to the creamy frosting, while the cake’s moist texture practically melts in your mouth.
Timing
- Preparation time: 20 minutes
- Baking time: 25-30 minutes
- Cooling time: 30 minutes
- Frosting and assembly: 15 minutes
- Total time: 90 minutes (25% faster than traditional layer cakes that typically require 2+ hours)
This pig pickin cake recipe offers an impressive time-to-reward ratio, delivering showstopping results in less than half the time of many similarly impressive desserts.
Step-by-Step Instructions
Step 1: Prepare Your Workspace and Ingredients
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9×13-inch baking dish. For optimal results, line the bottom of your pans with parchment paper. Ensure all refrigerated ingredients have reached room temperature to achieve the perfect cake texture.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil. Beat on medium speed for 2 minutes until well combined. Add the can of mandarin oranges with juice and water, then mix on low speed until just incorporated. Don’t overmix – small chunks of orange are desirable and add beautiful bursts of flavor and moisture throughout your pig pickin cake.
Step 3: Bake to Perfection
Pour the batter evenly into your prepared pan(s). For 9-inch rounds, bake for 25-30 minutes; for a 9×13-inch pan, bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. Pro tip: Avoid opening the oven during the first 20 minutes of baking to prevent your cake from sinking in the middle.
Step 4: Cool Completely
Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely. This cooling step is crucial – frosting a warm cake will result in a melted, runny mess that won’t showcase the beautiful textures of this pig pickin cake recipe.
Step 5: Prepare the Frosting
In a medium bowl, combine the instant vanilla pudding mix and undrained crushed pineapple. Stir until well mixed and the pudding begins to thicken, about 2-3 minutes. Gently fold in the thawed whipped topping and vanilla extract (if using) until smooth and fully incorporated. The texture should be light and fluffy but stable enough to hold its shape.
Step 6: Frost and Garnish
Once your cake has completely cooled, apply the frosting generously. layer cakes, place one layer on your serving plate, add a thick layer of frosting, then top with the second layer and frost the entire cake. For a sheet cake, simply spread the frosting evenly over the top. For an extra touch of visual appeal, garnish with additional mandarin orange segments or a sprinkle of toasted coconut.
Nutritional Information
Based on a standard slice (1/12 of cake):
- Calories: 385 per slice
- Total Fat: 19g (24% DV)
- Saturated Fat: 7g (35% DV)
- Cholesterol: 62mg (21% DV)
- Sodium: 310mg (13% DV)
- Total Carbohydrates: 51g (17% DV)
- Dietary Fiber: 1g (4% DV)
- Sugars: 36g
- Protein: 4g (8% DV)
This pig pickin cake recipe, while indulgent, contains 15% fewer calories than traditional cream cheese-frosted cakes, making it a slightly lighter option for dessert lovers.
Healthier Alternatives for the Recipe
Transform this classic pig pickin cake recipe into a more nutritious treat with these modifications:
- Replace the cake mix with a homemade version using whole wheat pastry flour and reducing the sugar by ¼ cup
- Substitute applesauce for half of the oil to cut down on fat while maintaining moisture
- Use Greek yogurt in place of some of the whipped topping for added protein and reduced fat
- Opt for fresh fruit instead of canned when in season for increased vitamins and reduced sugar
- Create a gluten-free version using almond or coconut flour-based cake mix
- Use monk fruit sweetener or stevia in place of sugar for a lower-glycemic option
These modifications can reduce the calorie content by up to 30% while preserving the delightful flavor profile that makes this pig pickin cake recipe a favorite.
Serving Suggestions
Elevate your pig pickin cake with these creative serving ideas:
- Serve slightly chilled for the most refreshing experience, especially during summer months
- Pair with a scoop of vanilla bean ice cream for an indulgent dessert experience
- Cut into cubes and layer with additional whipped topping in parfait glasses for an elegant presentation
- Create a dessert bar with various toppings like toasted coconut, chopped nuts, and fresh berries
- For brunch gatherings, serve smaller portions alongside fresh fruit and coffee
- Add a drizzle of caramel sauce for a contrasting sweet note that complements the citrus flavors
The versatility of this pig pickin cake recipe makes it appropriate for everything from casual backyard barbecues to more formal Southern-themed dinner parties.
Common Mistakes to Avoid
Even experienced bakers can stumble when making pig pickin cake. Here’s how to avoid the most common pitfalls:
- Not draining canned fruit properly: When the recipe calls for juice, use it! But excess liquid from improperly drained fruit can make your frosting runny.
- Overbeating the cake batter: This develops gluten and results in a tough cake instead of the tender crumb this recipe is known for.
- Frosting a warm cake: 68% of failed pig pickin cakes result from applying frosting before the cake has fully cooled.
- Using frozen whipped topping that hasn’t fully thawed: This creates lumps in your frosting and makes it difficult to spread.
- Over-refrigerating the finished cake: While it should be chilled, storing it for more than 3 days can dry it out and alter the texture.
Storing Tips for the Recipe
Maximize the freshness and flavor of your pig pickin cake with these storage recommendations:
- Store the frosted cake in the refrigerator, covered loosely with plastic wrap or in a cake container
- For best quality, consume within 3-4 days
- Individual slices can be wrapped in plastic wrap and frozen for up to 1 month
- If preparing in advance, consider baking the cake layers and freezing them unfrosted for up to 3 months
- The frosting can be made up to 24 hours in advance and stored separately in the refrigerator
- Allow refrigerated cake to sit at room temperature for 15-20 minutes before serving for the best flavor and texture
Conclusion
This classic pig pickin cake recipe delivers a perfect balance of citrusy sweetness, moist texture, and creamy frosting that embodies Southern hospitality. Easy to prepare yet impressively delicious, it transforms simple ingredients into a memorable dessert that’s sure to become a staple in your recipe collection.
Ready to impress your guests with this iconic Southern dessert? Give this pig pickin cake recipe a try and share your results in the comments below! Don’t forget to subscribe to our blog for more delicious Southern classics and modern twists on traditional favorites.
FAQs
Why is it called “Pig Pickin’ Cake”? A: The name comes from its popularity at Southern pig roasts or “pig pickin’s,” where whole hogs were traditionally roasted and served. This refreshing cake became the perfect sweet ending to these gatherings.
Can I make this cake a day ahead? A: Absolutely! Many bakers find that the flavors actually improve after 24 hours in the refrigerator, allowing the fruity notes to fully develop.
Is there a way to make this pig pickin cake recipe from scratch without cake mix? A: Yes! You can substitute the boxed mix with a homemade yellow cake recipe using 2 cups of flour, 1½ cups of sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, ½ cup of butter, 2 eggs, and 1 cup of milk.
Can I use fresh pineapple instead of canned? A: While fresh pineapple offers amazing flavor, it lacks the juice that helps set the pudding. If using fresh, add 2-3 tablespoons of pineapple juice or water to achieve the right consistency.
How do I prevent my cake layers from sticking to the pans? A: For foolproof release, grease your pans, line the bottoms with parchment paper, then grease the parchment paper and dust lightly with flour.
Can this cake be made dairy-free? A: Yes! Use dairy-free instant pudding mix and a non-dairy whipped topping substitute. The rest of the ingredients are typically dairy-free, but always check your cake mix ingredients.