How to Make Pig Pickin’ Cake
Light, fluffy, fruity, and topped with a cloud of pineapple whipped frosting, Pig Pickin’ Cake is a Southern classic often served at barbecues, church potlucks, and family reunions. Despite the name, there’s no pork involved — just a bright, refreshing cake that’s perfect for warm weather gatherings.
Ingredients
For the Cake
1 box (15.25 oz) yellow cake mix
1 can (11 oz) mandarin oranges, undrained
1/2 cup vegetable oil
4 large eggs
For the Pineapple Frosting
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix (dry)
1 container (8 oz) whipped topping (Cool Whip), thawed
Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish (or two 9-inch round pans).
2️⃣ Make the Cake Batter
In a large mixing bowl, combine:
Cake mix
Eggs
Oil
Entire can of mandarin oranges (with juice)
Beat with an electric mixer on medium speed for about 2–3 minutes.
The oranges will break into small pieces — that’s perfect!
3️⃣ Bake
Pour batter into prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
4️⃣ Prepare the Frosting
In a medium bowl:
Stir together the dry pudding mix and the entire can of crushed pineapple (with juice).
Mix until it begins to thicken (about 1–2 minutes).
Gently fold in the whipped topping until smooth and fluffy.
5️⃣ Frost & Chill
Spread frosting evenly over the cooled cake.
Refrigerate for at least 2 hours (overnight is even better).
Chilling helps the flavors blend and gives the cake its signature light texture.
🍽️ Serving Suggestions
Serve chilled for best flavor.
Garnish with extra mandarin orange slices.
Add toasted coconut or chopped pecans for extra Southern flair.
Helpful Tips
Do not drain the fruit — the juice keeps the cake moist.
Make a day ahead for best flavor.
Store covered in the refrigerator up to 4 days
