What is Pig Pickin' Cake made of?

Pig Pickin' Cake is typically made with a yellow cake base mixed with mandarin oranges, then topped with a creamy frosting made from whipped topping, instant pudding, and crushed pineapple. The combination gives Pig Pickin' Cake its signature light and fruity flavor.

Why is it called Pig Pickin' Cake?

Pig Pickin' Cake gets its name from traditional Southern “pig pickin’” events, which are whole hog roasts. Since those gatherings feature rich, smoky meats, Pig Pickin' Cake became a popular dessert choice because it is light, fruity, and refreshing.

Can Pig Pickin' Cake be made ahead of time?

Yes, Pig Pickin' Cake is an excellent make-ahead dessert. In fact, it tastes better after chilling for several hours or overnight. This allows the flavors from the fruit and frosting to fully absorb into the cake.

Pig Pickin' Cake: Easy Creamy Southern Dessert

Description

Pig Pickin’ Cake is a classic Southern dessert made with fluffy yellow cake, mandarin oranges, crushed pineapple, and a light whipped topping. It is known for its refreshing citrus flavor, creamy texture, and crowd-pleasing sweetness, making it perfect for potlucks, barbecues, and family gatherings.

Ingredients

Scale

1 box yellow cake mix (15.25 oz): provides a soft and fluffy base for the cake
4 large eggs: add structure and richness to the cake batter
1/2 cup vegetable oil: keeps the cake moist and tender
1 can mandarin oranges (11 oz), drained: adds sweet citrus flavor and moisture
1 can crushed pineapple (20 oz), drained: brings tropical sweetness and texture to the frosting
1 package instant vanilla pudding mix (3.4 oz): helps stabilize the frosting
1 container whipped topping (8 oz), thawed: creates a light and creamy frosting

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, prepare the yellow cake mix according to package directions using eggs and vegetable oil.
Gently fold in the drained mandarin oranges, being careful not to overmix to maintain texture.
Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely at room temperature.
In a separate bowl, mix whipped topping, instant vanilla pudding mix, and drained crushed pineapple until smooth and fluffy.
Spread the frosting evenly over the cooled cake.
Refrigerate for at least 2 hours before serving to allow flavors to blend.

Notes

Always drain canned fruit well to prevent the cake from becoming soggy.
Chilling the cake improves flavor and texture significantly.
For extra texture, add shredded coconut or chopped pecans to the frosting.
Store covered in the refrigerator for up to 3–4 days.
This cake is best served cold for a refreshing dessert experience.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 35 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg