Classic Pig Pickin’ Cake
A southern classic that’s perfect for potlucks!
you're making mealtime meaningful.
If you aren’t familiar with the Pig Pickin’ Cake, then allow me to introduce you to this southern vintage classic. It’s a no-fuss recipe that is loaded with bright citrus flavors and topped with the most delicious creamy frosting. With both mandarin oranges and pineapple, there’s plenty of interest in every bite. Trust us, once you take a bite, you’ll understand why it always disappears first at the dessert table. Let’s get into the simple process…
Starting with a box of yellow cake mix keeps things simple, but no one would ever guess your shortcut! Mix a full can of mandarin oranges right into the cake batter to get that juicy flavor throughout. The batter bakes up beautifully in a trusty 9×13-inch dish here for easy transport and serving. Toting around a layered cake can be a bit much, don’t you think!?
The most irresistible part of this cake might just be the topping. Crushed pineapple with its juices combines with instant vanilla pudding to create a thick, dreamy base. Fold in a full tub of whipped topping and you’ve got a frosting that’s light, creamy, and just the right amount of tropical. Pile it mile-high on the cooled cake and pop that beauty in the fridge for about 30 minutes to chill before serving. Whether it’s for a church potluck or a summer barbecue, this Classic Pig Pickin’ Cake will win everyone over with the first bite!
Classic Pig Pickin' Cake
Yield(s): Serves 12
20m prep time
35m cook time
1h inactive
you're making mealtime meaningful.
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- ⅓ cup vegetable or canola oil
- 1 cup water
- 2 (11 oz) cans mandarin oranges, drained
- 1 (20 oz) can crushed pineapple with juices
- 1 (16 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a mixing bowl, beat cake mix, eggs, oil and water until well combined. Add one can of mandarin oranges to batter and beat until well blended.
- Pour batter into baking dish and bake for 30-35 minutes, or until toothpick inserted in center of cake comes out clean. Allow cake to cool.
- For the topping: In a large bowl, stir pudding mix and pineapple. Fold in thawed whipped topping. Frost the cooled cake and top with the second can of mandarin oranges.
- Chill for a minimum of 30 minutes before serving.
Recipe adapted from 12tomatoes.com