Classic Pig Pickin’ Cake Recipe
Bring a burst of sunshine to your dessert table with the irresistible Classic Pig Pickin’ Cake Recipe! This Southern staple combines fluffy yellow cake, sweet mandarin oranges, and a dreamy whipped pineapple frosting for a treat that’s as fresh and joyful as a summer picnic. Each bite transports you to a backyard gathering where laughter fills the air and dessert steals the show. Whether you’re making it for a crowd or just because, this cake’s magical combo of fruit and creamy topping will win hearts every time.
Ingredients You’ll Need
This cake is blissfully easy thanks to a handful of pantry-friendly ingredients, but don’t let the simplicity fool you—each one plays a vital role in the irresistible taste, cloud-like texture, and sunny appearance of the Classic Pig Pickin’ Cake Recipe.
- Yellow Cake Mix: The quick foundation that ensures a moist crumb and beautiful golden color every single time.
- Vegetable Oil: Keeps your cake tender and soft while locking in just the right amount of moisture.
- Large Eggs: These bring structure and richness for a cake that’s lofty and satisfying.
- Mandarin Oranges (with juice): Adds bursts of citrus flavor and a lovely lightness; the juice infuses every bite with more moisture.
- Whipped Topping (like Cool Whip): Creates a billowy, creamy frosting that’s delightfully airy and not too sweet.
- Crushed Pineapple (drained): Tiny nuggets of sweet, juicy fruit in every bite of frosting make it unforgettable.
- Instant Vanilla Pudding Mix: This stabilizes your frosting and adds vanilla warmth and extra creaminess.
- Shredded Sweetened Coconut (optional): For a hint of chewy texture and tropical flair—completely optional but so fun!
- Extra Mandarin Orange Slices (for garnish): A pretty, sunny finishing touch that makes each slice pop.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour either two 9-inch round cake pans for a lovely layer cake or a trusty 9×13-inch baking pan if you’d like to keep things simple but just as delicious. This early prep means your batter goes right into the oven without fuss, ensuring even baking and easy release.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine your box of yellow cake mix, vegetable oil, eggs, and the entire can of mandarin oranges—juice and all! Using an electric mixer on medium speed, whip the ingredients together for about 2 minutes until everything’s well blended and speckled with gorgeous bits of orange. You’ll notice the batter lightens up and smells incredible already.
Step 3: Bake the Cake
Pour your sunshine-bright batter evenly into your prepared pans. Slide them into the oven and bake for 25 to 30 minutes. The cakes are ready when a toothpick inserted in the center comes out clean, and the tops feel lightly springy. Let the cakes cool completely—patience is key here to make sure your frosting goes on smooth and dreamy.
Step 4: Whip Up the Frosting
Grab a separate large bowl and stir together your whipped topping, drained crushed pineapple, instant vanilla pudding mix, and coconut if you’re using it. This frosting is part pudding, part whipped cream, and totally irresistible. Don’t over-mix—just enough to bring everything together in a cloud-like mixture.
Step 5: Frost and Decorate
Once the cake layers (or sheet cake) are completely cool, lavishly spread the luscious frosting over the top (between layers too, if you’ve gone the layer cake route). Finish with a generous scattering of mandarin orange slices for that classic look. Pop the whole confection in the fridge for at least an hour—this helps the flavors mingle and the frosting set just right.
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
For a show-stopping finish, top each slice of cake with a few extra mandarin orange segments and, if you adore a little more texture, a sprinkle of shredded coconut. The pop of orange is cheery and inviting—a true hallmark of the Classic Pig Pickin’ Cake Recipe! You can even add a tiny mint sprig for color if you’re feeling fancy.
Side Dishes
This cake is best kept the star of the dessert table, but it also pairs beautifully with light, fruity sides. Fresh berries, a fruit salad, or a scoop of lemon or coconut sorbet on the side make a refreshing contrast. For a Southern-style gathering, serve alongside sweet tea or a zingy lemonade.
Creative Ways to Present
Try baking the Classic Pig Pickin’ Cake Recipe in cupcake form for individual treats—just adjust the baking time slightly shorter. Or, create parfait-style desserts by layering cubes of cake with frosting in clear jars or glasses for cookout-friendly portability. For a crowd, decorate the top with a playful mandarin “sunburst” design or even edible flowers for extra wow.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully for several days thanks to its moisture-rich ingredients. Store any leftovers covered in the refrigerator for up to 4 days. The flavors only get better as the cake and frosting meld together—trust me, it’s just as craveable on day three as it is fresh out of the fridge!
Freezing
If you’d like to make the Classic Pig Pickin’ Cake Recipe ahead of time, you can freeze unfrosted cake layers tightly wrapped for up to a month. Thaw overnight in the refrigerator, then frost before serving. While the frosted cake can technically be frozen, the texture of whipped topping doesn’t hold up quite as well—fresh is best here.
Reheating
No need to reheat—this cake is most delightful served cold, straight from the fridge. If you prefer it a touch closer to room temperature, let your slice sit out for 10–20 minutes before enjoying. Just keep any leftovers stored chilled to maintain the frosting’s fluffiness.
FAQs
Can I use fresh whipped cream instead of whipped topping?
You can, but the convenience and stability of prepared whipped topping like Cool Whip help the frosting stay fluffy and set. If substituting real whipped cream, whip it with a bit of powdered sugar and stabilize with gelatin for a similar effect—but plan to eat the cake within a day or two, as it’s less stable over time.
Is coconut necessary in the recipe?
Nope! The Classic Pig Pickin’ Cake Recipe is delicious with or without the coconut. Add it if you like a little chewy texture and extra sweetness, or simply leave it out for a more traditional take. The cake shines regardless.
Can I use a different fruit besides mandarin oranges?
Mandarin oranges lend their signature tangy-sweet pop, but you could experiment with canned peaches or pineapple tidbits for a twist. Just be sure to use fruit packed in juice, not syrup, for the right consistency and flavor.
How far in advance can I make this cake?
You can make the Classic Pig Pickin’ Cake Recipe up to a day ahead—the flavor improves with time! Just keep it covered in the refrigerator, and consider adding fresh garnishes right before serving for the prettiest presentation.
What’s the story behind the name “Pig Pickin’ Cake”?
This fun name hails from Southern barbecue gatherings known as “pig pickins,” where guests would pick pulled pork right from the pig. This refreshing, fruit-filled cake became a staple dessert at these feasts—hence the playful title!
Final Thoughts
If you’re searching for a dessert that inspires smiles and second helpings, the Classic Pig Pickin’ Cake Recipe is a sure winner. With its sunshiny flavors and fuss-free preparation, there’s simply nothing like it for sharing with family, friends, or anyone in need of a little sweetness. Give it a try and let it become a treasured tradition on your own table!
Print
Classic Pig Pickin’ Cake Recipe
- Total Time: 45 minutes plus chilling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Classic Pig Pickin’ Cake. A moist mandarin orange-infused cake topped with a luscious pineapple frosting, perfect for any occasion.
Ingredients
For the cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (11-ounce) can mandarin oranges with juice
For the frosting:
- 1 (8-ounce) container whipped topping (such as Cool Whip)
- 1 (20-ounce) can crushed pineapple, drained
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1/2 cup shredded sweetened coconut (optional)
- Extra mandarin orange slices for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
- Mix Cake Batter: In a large mixing bowl, combine cake mix, vegetable oil, eggs, and mandarin oranges with juice. Beat with an electric mixer until well blended.
- Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool.
- Prepare Frosting: In a large bowl, mix whipped topping, drained pineapple, pudding mix, and coconut. Spread over cake and garnish with mandarin oranges.
- Chill and Serve: Refrigerate the cake for at least 1 hour before slicing and serving.
Notes
- This cake tastes even better the next day as the flavors meld together.
- For a lighter version, use sugar-free pudding and light whipped topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
